Quick Chicken Pies
|Butter||1 Ounce (15 Gram)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Spring onions||3 , finely chopped|
|Sweet sherry||1 Tablespoon|
|Canned cream of mushroom soup||14 Ounce (440 Gram)|
|Milk||4 Fluid Ounce (125 Milliliter)|
|French mustard||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Cooked chicken||1 , flesh removed and chopped|
|Sour cream||4 Ounce (125 Gram)|
|Chopped fresh parsley||2 Tablespoon, chopped|
1. Melt butter in a large frying pan and cook mushrooms and spring onions over a medium heat for 4-5 minutes or until mushrooms are soft.
2. Combine sherry, soup, milk, mustard and cayenne pepper, pour into pan with mushroom mixture. Cook over a low heat, stirring constantly, for 2 minutes. Bring to the boil, then remove pan from heat and stir in chicken and sour cream. Spoon mixture into vol-au-vent cases and bake for 15 minutes or until heated through. Sprinkle with parsley and serve.