Creamy Chicken And Mushroom Pies

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The ingredient of Creamy Chicken And Mushroom Pies

• 1 tablespoon olive oil
• 1 medium brown onion halved thinly sliced
• 150g button mushrooms thinly sliced
• 420g can campbells condensed cream of mushroom soup
• 3 cups shredded cooked chicken
• 3 sheets frozen shortcrust pastry partially thawed
• 1 tablespoon milk

The Instruction of creamy chicken and mushroom pies

• heat oil in a large frying pan over medium high heat add onion cook stirring for 5 minutes or until softened add mushroom cook stirring for 5 minutes or until lightly browned and tender
• add soup and 1 4 cup cold water cook stirring for 3 minutes or until combined remove from heat add chicken season with pepper stir to combine transfer to a heatproof bowl cool completely
• preheat oven to 200c 180c fan forced grease four 7 5cm round base pie tins cut 2 sheets of pastry in half diagonally line tins with pastry trim edges spoon chicken mixture evenly between tins cut remaining pastry sheet into 4 squares place 1 piece of pastry over each pie trim excess press edges together with a fork to seal brush with milk cut a cross into top of each pie bake for 40 minutes or until golden serve

Nutritions of Creamy Chicken And Mushroom Pies

calories: 831 242 calories
calories: 45 8 grams fat
calories: 17 2 grams saturated fat
calories: 64 7 grams carbohydrates
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calories: n a
calories: 37 7 grams protein
calories: 138 milligrams cholesterol
calories: 1543 milligrams sodium
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