Chicken and Mushroom Pot Pie


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


  1. Heat butter in skillet on medium heat and saute chopped onion until translucent.
  2. Season chicken with salt and pepper and dust with flour until well coated. Then add the chicken loin and cook until nicely brown outside.
  3. Add canned mushroom soup and whipping cream. Bring to boil until soup is thickened.
  4. Meanwhile roll puff pastry into 2mm thick and cut into a little bit larger size of serving cup.
  5. 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.
  6. Bake for 10-15 minutes at 180 ํC in the oven. Until the pastry is puff up and golden brown. Serve immediately.