Mogau's chicken soup pies
These speedy pot pies couldn't be easier. They are made using Woolies fresh farmhouse chicken soup as a sauce, plus rotisserie chicken.
Makes 4- 6
Preparation: 10 minutes
Cooking: 20 minutes
Baking: 20 minutes
INGREDIENTS
- 2 T avocado oil
- 1 onion, finely chopped
- 1 tsp garlic, crushed
- 1 rotisserie chicken breast, shredded
- 2 packs fresh farmhouse chicken soup
- 1 pack frozen puff pastry thawed
- 70 g flour
- 1 free-range egg, beaten
METHOD
- Heat the oil in a frying pan and fry the onion, garlic and thyme 2-3 min to soften. Add the chicken soup and simmer 5 mins to heat through.
- Add in the shredded chicken and combine well into the soup. Season with salt and pepper.
- Lightly dust a surface with flour and roll out the puff pastry using a rolling pin. Cut out 4-6 circles using ramekins.
- Spoon the filling into each ramekin and top the pastry, making sure to seal the edges by pinching them together and make a small incision on top for air to escape.
- Brush the pies with the beaten egg and bake at 180º C until golden brown.