Chicken and Mushroom Pot Pie
Ingredients
| 4 tbs | Unsalted butter |
| ½ | Onion, chopped |
| 200 g | Chicken loin, cut into bite size |
| 2 tbsp | All purpose flour |
| 1 can | Amy’s Cream Mushroom Soup |
| ¼ cup | Whipping Cream |
| 1 tbsp | Chopped parsley |
| 150 g | Waitrose frozen puff pastry |
| 1 | Egg yolk |
Method
- Heat butter in skillet on medium heat and saute chopped onion until translucent.
- Season chicken with salt and pepper and dust with flour until well coated. Then add the chicken loin and cook until nicely brown outside.
- Add canned mushroom soup and whipping cream. Bring to boil until soup is thickened.
- Meanwhile roll puff pastry into 2mm thick and cut into a little bit larger size of serving cup.
- At last, add chopped parsley in the soup. Ladle the soup in the serving cup. Cover the puff pastry and enclose well. Bush with egg yolk.
- Bake for 10-15 minutes at 180 ํC in the oven. Until the pastry is puff up and golden brown. Serve immediately.
