Chicken & vegetable pastries


Serves 4

Ready in 30 Minutes


  • 500g Chicken Breast Fillets
  • 1 tbsp oil
  • 150g mushrooms, quartered
  • 2 x 295g cans Condensed Cream of Chicken Soup
  • 200g Frozen Sweetcorn
  • 200g ready rolled puff pastry
  • 1 medium egg (optional), lightly beaten
  • Mash, to serve
  • Carrots, to serve


1. Pre-heat the oven to 220C/200C Fan/Gas 7. Cut the chicken into bite-sized pieces and fry in the oil until lightly browned on all sides.
2. Add the mushrooms and cook for 5 minutes.
3. Transfer to a saucepan and add the cans of soup, sweetcorn and 150ml of water. Cover and simmer gently for 10 minutes.
4. Cut out 16 small rounds from the pastry. Put on a baking tray, brush with beaten egg, if using, and bake for 10 minutes.
5. Share the chicken mixture between 4 dishes, top with the pastry rounds and serve with mash and carrots.

Nutritional Info:

Each 448g serving contains 586KCAL

Special Diets:

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