Comfort food at its best. These chicken pies from Essentials magazine are oozing with a creamy filling that's made using a can of mushroom soup - easy!
1 leek or onion, thinly sliced
1tbsp sunflower oil
1/2tsp dried tarragon
100ml white wine
410g can condensed mushroom soup
250g cooked chicken (leg meat is ideal), shredded
125g petits pois, or any peas defrosted
1tbsp wholegrain mustard
250g puff pastry
1 free-range egg, beaten
You could also use cream of chicken soup you have it already in the cupboard.
Heat oven to 210°C/gas mark 7.
In a pan, fry onion or leek in oil for 5 mins until soft. Add the tarragon and wine then increase heat and boil until reduced by half.
Add in the soup, chicken, peas and mustard and heat to a simmer, then divide between 4x300ml capacity ovenproof pots.
On a lightly floured surface, roll out pastry to the thickness of a £1 coin. Cut out 4 lids, 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly firm overhang onto sides. Brush the pastry with egg, cut in an air vent and put pies on a baking tray.
Bake for 15-20 mins until the pastry is deep golden.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.