When I tell you I love pies, I mean it. I can't get enough of the things whether it's a rich chocolate and venison pie or a filling Cumberland pie, they're one of my favourite things to make. But they can take time, and a lot of ingredients, so I need to introduce you to my six-ingredient chicken and mushroom pie, and it can't get much easier than this.
Made using pre-rolled puff pastry, cooked chicken AND mushroom soup, it comes together for a dinner that looks like you've made incredible effort.
Yields: 4
Prep Time: 20 mins
Total Time: 50 mins
cooked chicken (you'll need a cooked rotisserie chicken that weighs about 1.4-1.6kg)
leeks, cut into 1cm rings
pre-rolled puff pastry (we used Jus-Rol)
wholegrain mustard
tins mushroom soup (800ml)
egg, beaten
parsley or tarragon, finely chopped (optional)
vegetable oil
water
butter
Salt and pepper, to season
If you want your pie filling to be slightly thicker, mix 1tbsp of cornflour and 1tbsp of water together and that into your mixture.