| | 17-minute chicken pot pie
17-minute chicken pot pie
17-minute chicken pot pie 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 220°C/200°C fan forced. Lightly spray a baking tray with oil. Trim the pastry corners to form a rough circle. Cut into 8 wedges. Place on the prepared tray and bake for 12 minutes or until golden.
  2. Meanwhile, heat the oil in a 25cm (top measurement) frying pan or round flameproof baking dish. Cook the chicken over high heat, turning halfway, for 8-10 minutes or until golden. Add the soup, cream, frozen vegetables and tarragon. Simmer for 5 minutes or until the sauce thickens. Stir in the parsley.
  3. Arrange the pastry over the chicken mixture and sprinkle with extra parsley.
Time for preparing:
15 min.


  • 1 sheet frozen puff pastry, just thawed
  • 1 tablespoon extra virgin olive oil
  • 600g chicken thigh fillets, fat trimmed, coarsely chopped
  • 420g can cream of mushroom soup
  • 125ml (1/2 cup) cream for cooking
  • 150g (1 cup) frozen carrots, peas &amp corn
  • 1 teaspoon dried tarragon leaves
  • 1/3 cup chopped fresh continental parsley, plus extra, to serve