Ingredients
Olive oil for cooking
1 diced onion
2 diced chicken breasts
4 rashers of diced bacon (optional)
Handful of mushrooms (optional)
1 tin of cream of chicken soup
Salt and pepper
Garlic granules
Thyme, parsley and paprika (optional)
1 ready-rolled sheet of puff pastry
Dash of milk (optional)
Step 1: Chop up your ingredients, firstly adding your diced onion to the pan with a dash of olive oil. Brown off the onion then add salt, pepper, and garlic granules (measure with your heart!). Add your chicken and bacon to the pot and fry off until cooked through.
Step 2: At this stage, I like to add in the mushrooms, some thyme, parsley and a pinch of paprika. I never measure my seasonings but feel free to do so if you want!
Step 3: Add in your tin of soup and stir fully through. Reduce the heat and allow to simmer for 10-ish minutes until the mixture reaches your desired thickness. At this point, grab your pastry out of the fridge as it should be as close to room temperature as possible before use.
Step 4: Now you have a couple of options here, if you’re making one large pie, take the mixture off the heat and pour it into a deep dish. If you don’t think you’ll get through it in one go, you can separate the mixture into portions in tupperware and freeze—that way you can defrost and use when you need a quick midweek meal (this is Fast Freshers’ Meals after all!)
Step 5: Measure out your pastry so that it covers the top of the dish and cut accordingly. Once you’ve placed it over the dish, use a fork to gently press the edges down all around. This makes sure the pastry doesn’t release off the side of the dish once cooked.
Step 6: Finally, use the flat side of a teaspoon to spread a little bit of milk over the pastry—you can skip this step if you like, but I think it makes the pastry come out a nicer colour! Pop in the oven for 25 minutes or until the pastry is browned off and enjoy!
45-minute prep and cook rime Perfect for batch-cooking!