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 
 

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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

  1. 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.
  2. Add in the shredded chicken and combine well into the soup. Season with salt and pepper. 
  3. Lightly dust a surface with flour and roll out the puff pastry using a rolling pin. Cut out 4-6 circles using ramekins.
  4. 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.
  5. Brush the pies with the beaten egg and bake at 180º C until golden brown.