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17-Minute Chicken Pot Pie
Ingredients
  • 1 sheet frozen puff pastry, just thawed
  • 1 tbsp extra virgin olive oil
  • 600g chicken thigh fillets, fat trimmed, coarsely chopped
  • 420g can cream of mushroom soup
  • 125ml (½ cup) Bulla Cooking Cream
  • 150g (1 cup) frozen carrots, peas & corn
  • 1 tsp dried tarragon leaves
  • ⅓ cup chopped fresh continental parsley, plus extra, to serve
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