UPSIDE-DOWN CHICKEN PIES
This is a great one to make with the kids, it’s a substantial dinner the whole family can enjoy as well.
NOTE: we’re going to make this a chicken and mushroom pie, but you can swap out the mushrooms for broccoli if preferred and even opt for vegetarian version by replacing the chicken with courgettes
SERVES 4 (ALL THESE INGREDIENTS WILL MAKE FOUR MINI PIES, ENOUGH FOR A FAMILY OF FOUR)
Serving Suggestion:
- steamed green beans and a few buttered new potatoes would be nice
What you need:
- baking tray + oven
- small cereal bowl or large pastry cutter
- saucepan and spoon
Ingredients:
- 320g ready rolled puff pastry
- 300g diced chicken breast
- 1 clove garlic chopped
- 1 small onion chopped
- 1 tin cream chicken soup
- 150g mushrooms OR 1 head of brocolli
- Splash olive oil
- OPTIONAL – 1/2 cup diced frozen veg (or fresh and diced in preparation)
- OPTIONAL – fresh parsley, chopped
