Bread Bun Chicken Pies

1. 1

   Preheat oven to 180u00b0C. 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.

* Per serving · 4 servings · Values may vary.