Chunky Chicken and Mushroom Pie

Pour Batchelors Cream of Chicken and White Wine Condensed Soup into an oven proof dish over cooked chicken and mushrooms. Top with ready roll pastry and bake for a quick delicious pie.

Serves 4

What you need:

• 1tbsp oil
• 3 chicken
• handful of button mushrooms, halved
• 1 can Batchelors Cream of Chicken and White Wine Condensed Soup
• 1 ready rolled sheet puff pastry
• 1 egg, beaten
• non-stick frying pan
• ovenproof pie dish

via Asda, Sainsbury's,
Tesco and Ocado

How to make it:

1. Preheat oven to 200°C/400°F/Gas 6.
2. Fry the chicken in the oil for about 5 minutes until browned.
3. Add the mushrooms to the pan and continue to fry for 2 minutes or until just beginning to soften.
4. Transfer the chicken mixture to a pie dish and pour the soup over and mix well.
5. Cover the pie dish with the pastry and glaze with beaten egg.
6. Bake for 35 minutes or until the pastry is golden brown and the filling is piping hot.

Hints and tips:

• Delicious served with creamy mash and broccoli.
• This dish can be made up using left over ingredients such as cooked chicken and broccoli or gammon and peas.