17-minute chicken pot pie

serves 4| prep & cooking 17 mins


dinner is sorted: this comfort-food classic is ready in record time

1 sheet frozen puff pastry, just thawed 1 tbs extra virgin olive oil 600g chicken thigh fillets, fat trimmed, coarsely chopped 420g can cream of mushroom soup 125ml ( 12 ⁄ cup) cream for cooking 150g (1 cup) frozen mixed vegetables (such as carrots, peas & corn) 1 tsp dried tarragon leaves 13 ⁄ cup chopped fresh continenta­l parsley, plus extra, to serve

1 Preheat the oven to 220°C/200°C fan forced. Lightly spray a baking tray with oil. Trim pastry corners to form a rough circle. Cut into 8 wedges. Place on the prepared tray. 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 chicken over high heat, turning halfway, for 8-10 minutes, until golden. Add soup, cream, frozen vegies and tarragon. Simmer for 5 minutes or until the sauce thickens. Stir in the parsley. 3 Arrange pastry over chicken mixture. Sprinkle with extra parsley. PER SERVE • 30g protein • 27g fat (12g saturated fat) • 28g carb • 4g dietary fibre • 486 Cals (2034kj)

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