This one-pan, 5-ingredient chicken pie is ready in less than an hour

Yields:

4

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

• 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 200 g pack green veg medley (see Tip) 
• 2 x 295g cans cream of chicken condensed soup
• 1 Tbsp. Dijon mustard, plus extra to serve
• 320 g sheet ready-rolled puff pastry 

• 1. Step 1Preheat the oven to 200°C (180°C fan) mark 6. Heat 1tbsp oil in a large ovenproof frying pan over medium-high heat. Season the chicken and fry for 5min, turning occasionally, until golden all over. Transfer to a plate using a slotted spoon.
  2. Step 2Lower the heat slightly and add the veg to the pan. Season, then cook for 1min before stirring in the soup, swirling one can out with water and adding that, too. Stir well to combine, bring to a simmer, then return the chicken to the pan along with the mustard and stir well to combine. 
  3. Step 3Unroll the pastry and lay it over the dish, trimming any excess from the edges. Press down lightly around the edges, then cut a small slit in the centre. Brush with a little remaining soup from the remaining tin.
  4. Step 4Bake for 40-45min, or until the pastry is deeply golden and the chicken is cooked through. Leave to stand for 5min before serving.  

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