Irresistible Individual Chicken and Vegetable Pies

“Experimented and made this recipe up based on combinations of recipes. Fabulous comfort food and also very pretty little pies! (This recipe makes 6 small individual pies or you can make a large one, recipe can also be easily halved to make less)”

Ingredients Nutrition

  • 2 (10 1/2 ounce) cansof condensed chicken soup (I use Campbell's but I'm sure any is fine)
  • 1 (10 1/2 ounce) soup can refilled with milk
  • 3 tablespoons single cream (optional but makes them super creamy) (optional)
  • 150 g mushrooms, chopped into large chunks
  • 3 large carrots, chopped into small cubes
  • 100 g frozen peas
  • 1 large onion, sliced finely
  • 2 tablespoons butter
  • 4 chicken breasts, chopped into chunks (skinless)
  • 1 (17 ounce) packageof ready made puff pastry
  • 1 egg, to brush on the top
  • 3 chicken stock cubes (oxo is best)
  • salt and pepper


  1. In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.
  2. Add the chicken and fry for around 5 minutes until starting to brown.
  3. Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.
  4. Crumble in the stock cubes and add salt and pepper, stirring through the ingredients.
  5. Add the soup, milk and cream, stir and heat gently for 5 minutes.
  6. Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).
  7. Spoon mixture into 6 individual pie dishes, or into a large pie dish if preferred.
  8. As the filling is cooling slightly, roll out the pastry to around 5mm thick.
  9. Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.
  10. Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.
  11. Bake in the oven at 200 degrees for around 15-20 minutes until nice and brown. Delicious!

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