Ingredients
2 Only Organic Sustain Wholesome Soups
125g cream cheese
1 rotisserie chicken (without stuffing), shredded
50g baby spinach & kale mix
1tsp dijon mustard
1 sheet frozen puff pastry
1 egg, lightly beaten
½ tsp dried thyme
Easy Minestrone Chicken Pot Pie
Method
Pour the minestrone soup into a large saucepan and bring to a gentle simmer. Add the cream cheese and stir until melted into the soup, creating a creamy tomato-vegetable sauce.
Spoon the filling into a medium pie dish or baking dish. Let it cool for 5 minutes so the pastry doesn’t soften too much when added.
Lay the puff pastry over the top of the dish, trimming any excess if needed. Press the edges lightly to seal, then cut a small slit in the centre to allow steam to escape. Brush with beaten egg.
Bake for 20–25 minutes, until the pastry is puffed and golden and the filling is bubbling around the edges.
Ingredients
2 Only Organic Sustain Wholesome Soups
125g cream cheese
1 rotisserie chicken (without stuffing), shredded
50g baby spinach & kale mix
1tsp dijon mustard
1 sheet frozen puff pastry
1 egg, lightly beaten
½ tsp dried thyme
Method
Pour the minestrone soup into a large saucepan and bring to a gentle simmer. Add the cream cheese and stir until melted into the soup, creating a creamy tomato-vegetable sauce.
Spoon the filling into a medium pie dish or baking dish. Let it cool for 5 minutes so the pastry doesn’t soften too much when added.
Lay the puff pastry over the top of the dish, trimming any excess if needed. Press the edges lightly to seal, then cut a small slit in the centre to allow steam to escape. Brush with beaten egg.
Bake for 20–25 minutes, until the pastry is puffed and golden and the filling is bubbling around the edges.