Creamy chicken and mushroom pies

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

Recipe «Creamy chicken and mushroom pies» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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 .

Ingredients:

• 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 

Instructions

1. 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.
2. 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.
3. 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.