Vicky ChandlerYou can't get much easier than this chicken pie. Made using pre-rolled puff pastry, cooked chicken AND mushroom soup, it comes together for a dinner that looks like you've made incredible effort. wholegrain mustard 2 tins mushroom soup (800ml) 1 egg, beaten 20 g parsley or tarragon, finely chopped (optional) You will also need from your store-cupboard 1 tbsp. Meanwhile, in a bowl add together the soup, chicken, grain mustard and your fresh herbs if you're using. Lay your pre-rolled puff pastry over the top of the pie dish and cut around the edges, leaving 2cm hanging over.
Humble Gourmand has a recipe for every occasion of your life. We want to keep you nourished and inspired no matter what season you're in. Enjoy the delicious tastes of cuisines everywhere right in the comfort of your own kitchen.