Quick & easy savoury chicken parcels

6 servings
20 min
25 min
Very Easy


Number of serving: 6
Grocery bought flaky-puff pastry, 5 pcs

Campbells Cream of Mushroom, 1 can

1 medium onion, minced

1/4 c cream

dollop of butter and cooking oil

1-2 chicken breasts, boiled til tender and cubed

seasonings: salt and freshly ground pepper

1 medium zucchini, sliced and then cubed

half each of green and red capsicum/bellpepper

button mushrooms, 500 g , each cut into four


  • In a pan, over medium heat, toss in butter & oil, saute onion until translucent. Add in the chicken and seasonings and let saute' for a couple of minutes.
  • Add in 3/4 of Campbell's and let the cream 'loosen' up with the heat. Mix well.
  • Pour in 1/4 c of cream and all the veges except the mushrooms. Lower heat and simmer for 2-3 minutes, without lid!
  • When the zucchini's tender, take off from heat and throw in the mushrooms, mix it in as the heat will cook the mushrooms. Let cool.
  • Prepare cookie sheet or tray and spritz some oil for easy lifting later on and then spread the baking paper.
  • Lay out pastry and spoon chicken mixture onto the middle part of the pastry square, just divide portions equally. Grind a fresh lot of pepper on top.
  • Fold in pastry edges together to form a parcel and seal with fingers. Using a spatula, lift each one to the tray, I just baked 2 at a time but if you have a bigger oven then that's even better.
  • With eggwash, brush top and sides well. Bake for 15 minutes or until the parcel is nicely browned and puffed.
  • Once cooked, let it cool on the tray an then carefully lift and plate. Serve with salad.


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