Creamy chicken and mushroom pies

Create these delicious chicken pies with just 6 ingredients and a can of soup.

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.

Source

1 tbsp olive oil

1 medium brown onion, halved, thinly sliced

150g button mushrooms, thinly sliced

420g can Campbell's Condensed Cream of Mushroom Soup

3 cups shredded cooked chicken

3 sheets frozen shortcrust pastry, partially thawed

1 tbsp milk

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