Comfort food under 45 minutes? Yes please! With just some meat and puff pastry on hand you can turn a tub of DARI’S Creamy Mushroom Soup into a delicious chicken and mushroom pot pie for the family.
Ingredients
20g butter
3 chicken thigh fillets, 2 cm diced
4 bacon rashers, 2 cm diced
200g button mushrooms, quartered
1 tbsp plain flour
1 tub DARI’S Creamy Mushroom Soup
2 tbsp Dijon mustard
2 tbsp fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 egg
Method
Preheat the oven to 180°C and gather a baking dish or 4 x individual heatproof ramekins.
In a frying pan, melt butter over medium heat. Add the chicken and bacon and cook for 3-4 min or until cooked through. Add mushrooms and cook for 3-4 min.
Add flour to the pan and cook for 1-2 min. Add Mushroom Soup, Dijon mustard and 1 tbsp of the thyme. Stir to combine then reduce heat and simmer, uncovered for 5 min.
Pour the pie filling into the prepared baking dish or ramekins. Allow to cool for 10 min.
Whisk the egg in a small bowl. Brush the sides of the baking dish or ramekins with the egg mixture.
Place the pastry on top of the baking dish and press against the edges of the dish to create a seal. Use a knife or scissors to pierce 3-4 holes in the top of the pastry to allow air to escape. If you are using individual ramekins you will need to cut 4 x rounds of pastry large enough to cover the top of each ramekin.
Brush the top of the pie with the remaining egg mixture and sprinkle the reserved thyme leaves over the pie.
Bake for 25-30 min or until the pastry is golden.
