Chicken and veggie pot pie

You’ll fall in love with this tasty chicken and veggie pot pie recipe. It’s so simple, you only need 5 ingredients to do it.

4

10m

20m

Ingredients

  • 1 1/2 sheets frozen puff pastry, just thawed
  • 500g pkt roasting vegetables with garlic and rosemary, finely chopped
  • 1 leek, pale section only, sliced
  • 750g chicken thigh fillets, thinly sliced
  • 420g can Campbell’s Condensed Cream of Chicken soup

Method

STEP 1

Preheat oven to 200°C. Line a baking tray with baking paper. Attach 1 long edge of the pastry half to 1 edge of the whole pastry sheet to make a rectangle. Use a 6-cup (1.5L) oval heatproof dish as a guide to cut an oval from pastry. Place pastry on lined tray and use a small sharp knife to lightly score. Season. Bake for 20 mins or until pastry is golden and puffed.

STEP 2

Meanwhile, heat a saucepan over medium heat. Reserve the rosemary from roasted vegetable packet. Add the leek and chopped vegetables to pan and cook, stirring, for 5 mins or until leek softens. Add the chicken and soup. Reduce heat to low. Cover and cook for 10 mins or until the chicken is cooked through. Season.

STEP 3

Transfer chicken mixture to the dish. Top with pastry and sprinkle with the reserved rosemary.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.