These easy chicken pot pies are oozing with a creamy filling that’s made using a cheat – a can of mushroom soup! These speedy pies are a family fave. This recipe serves 4 people and takes only 40 mins to prepare and cook. These hearty pies are perfect for warming you through on cold, winter nights or they can be enjoyed in the spring sunshine with homemade mashed potato and fresh spring greens including asparagus and tenderstem broccoli. Store leftover pies in the fridge in an airtight container for up to 2 days. Reheat thoroughly before serving. These pies are of course best eaten on the day they’re made. It’s comfort food at its best!
- 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
Heat oven to 210°C/gas mark 7 to start this chicken leg recipe.
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.
You could also use cream of chicken soup you have it already in the cupboard.