This is favorite dinner that everyone in my house loves, including the kids. I don’t think they even notice all the vegetables I put into this easy pie. You can either make 1 large family pie or individual pies.
Of course you can add extra vegetables:
1. Preheat oven to 200C/180C fan-forced. Grease either 1 large family pie dish or 4-6 small pie tins
2. Heat oil in a large pot over medium heat, add chicken & cook through. Add leeks & carrots stirring for 5 minutes or until softened. Add mushroom. Cook, stirring, for 5 minutes or until lightly browned and tender.
3. Add soup ,cook, stirring, for 3 minutes or until combined. Remove from heat. Season with pepper. Stir to combine. Cool
4. Cut sheets of thawed out shortcrust pastry & line tin/s with pastry. Trim edges. Spoon chicken mixture evenly between tin/s. Cut remaining puff pastry sheet & place 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.