Bread Bun Chicken Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium round bread rolls
• 2 tablespoons olive oil
• 1 small brown onion, finely chopped
• 100 g button mushrooms, thickly sliced
• 350 g chicken thigh fillets, finely diced
• 45 g cream of chicken soup mix
• 300 ml light thickened cream

Recipe

• 1 preheat oven to 180ºc. line a baking tray with baking paper. slice the top off the bread rolls. set aside.
• 2 using a teaspoon, gently remove bread from the inside of the rolls, leaving a 2cm thick crust on base and sides. brush inside of rolls and underside of tops with 1 tablespoon of oil.
• 3 place on prepared baking tray. bake for 5 to 10 minutes or until crisp.
• 4 heat remaining oil in a non stick frying pan over a medium heat. add onion and cook for 3 to 4 minutes or until soft. add chicken. stir until well combined. cook for 4 minutes or until just cooked.
• 5 sprinkle packet of soup mix over chicken and stir until well combined. remove pan from heat.
• 6 slowly add cream and milk, stirring constantly. return to heat and bring to the boil, stirring constantly. reduce heat to low and simmer for 1 to 2 minutes or until sauce has thickened. stir through parsley if using.
• 7 spoon chicken mixture into prepared bread rolls. bake for 5 minutes or until heated through. serve.