Cooked - Easy Chicken Pot Pie With Cream Of Chicken Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Chicken Pot Pie With Cream Of Chicken Soup

4.0

2 garlic cloves (minced)

1 leek (washed and finely sliced)

1 carrot (finely cubed)

400 g boneless and skinless chicken thighs (chopped into cubes)

1 tsp dried oregano

1 tsp paprika

150 g mushrooms (roughly chopped)

200 g peas

600 g cream of chicken soup (the equivalent of two cans)

320 g puff pastry (store-bought roll)

1 egg (whisked (for egg wash))

1 tbsp white sesame seeds

Thyme (for garnish)

Place an oven-proof pan on medium heat and drizzle with olive oil. Add in the minced garlic, sliced leeks, and carrot. Fry for a few minutes until softened slightly.
Add in the chicken, followed by a grind of black pepper, salt, oregano, and paprika. Fry for a further 5 minutes, then add in the mushrooms. Fry for another 5 minutes, stirring occasionally. Pre-heat the oven to 190c fan / 410 Fahrenheit or the temperature suggested on your puff pastry packet instructions.
Once the vegetables have softened and the chicken is lightly browned, add in the peas and the cream of chicken soup. Stir to combine and add in a splash of water to loosen up the sauce.
Layer the squares of puff pastry onto the chicken pie mixture to cover the whole cream of chicken base (scroll up the blog to find step by step photos). Brush with egg wash and then sprinkle with sesame seeds and fresh thyme. Bake in the oven for 30-40 minutes until golden and bubbling.
Once the chicken pot pie with cream of chicken soup is golden and delicious, remove from the oven and serve up! Enjoy!!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pie

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 42 weeks ago

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