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.
Serves
4
Prep
10m
Cooking
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.
