Bread Bun Chicken Pies

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

Step-by-step instructions

1. 1

   Preheat oven to 180ºC. Line a baking tray with baking paper. Slice the top off the bread rolls. Set aside.

2. 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. 3

   Place on prepared baking tray. Bake for 5 to 10 minutes or until crisp.

4. 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. 5

   Sprinkle packet of soup mix over chicken and stir until well combined. Remove pan from heat.

6. 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. 7

   Spoon chicken mixture into prepared bread rolls. Bake for 5 minutes or until heated through. Serve.