Chicken Pot Pies
1 Farrah’s Premium White Wrap
200g roasted chicken, shredded
1 cup vegetables (carrots, peas, corn etc)
1 can condensed mushroom soup
1 tbsp melted butter
Salt and pepper
Preheat oven to 180°C.
In a bowl combine, the cooked shredded roasted chicken, vegetables, condensed vegetable soup and season with salt and pepper.
Fill four large ramekins or mini baking dishes with an even amount of the chicken and vegetable mixture. Leave a small amount of space at the top of the ramekin so the ingredients don’t bubble over.
Place the wrap on a chopping board and cut lids to match the size of the top of your ramekins. Get creative! – cut different patterns into the top of the lids or try creating double-layered lids.
Place on top of your filled ramekins and lightly brush with butter. Place ramekins onto a baking tray, and place into the oven. Bake for 20-30 minutes or until the fillings are hot and the wrap lids are golden.