| Servings | pies |
Ingredients
- 2 tablespoons Oil
- 500 grams Chicken Thigh Fillets cut into 2cm cubes
- 1 Onion roughly chopped
- 2 cups Button Mushrooms trimmed and sliced
- 420 grams Condensed Cream of Chicken Soup
- 1/2 cup Cream Light
- 2 cups Vegetables Mixed
- 1/4 cup Parsley chopped
- 4 sheets Filo Pastry
Ingredients
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Instructions
- Preheat oven to a moderate 180 degrees C. Generously grease four 1 1/2 - 2 cup oven-proof ramekins or dishes. Heat oil in a medium saucepan. Brown chicken until golden and remove. Cook onion until soft, add mushrooms and cook a further 2 minutes.
- Return the chicken to the pan along with soup and cream, bring to a simmer. Add the vegetables and simmer for a further 2 minutes, stirring occasionally. Add the chopped parsley and stir through. Divide the mixture between prepared ramekins.
- Generously spray each sheet of filo pastry with olive oil. Scrunch up each sheet like a piece of paper, and sit one piece on top of each ramekin. Bake for 15-20 minutes or until the pastry is crisp and golden. Serve pot pies with seasoned green beans and mashed potatoes.
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