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Chicken, bacon and mushroom pot pies
Chicken, bacon and mushroom pot pies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate any dish with the rich, savory goodness of bacon - a versatile ingredient that brings a hint of smokiness and saltiness to your culinary creations beyond breakfast fare.
Ingredients:
  • 40g butter
  • 6 (about 600g) chicken thigh fillets, chopped
  • 4 bacon rashers, coarsely chopped
  • 200g Swiss brown mushrooms, quartered
  • 1 leek, white part only, thinly sliced
  • 40.00 ml plain flour
  • 375ml chicken stock
  • 60g sour cream
  • 11.80 gm Dijon mustard
  • 20.00 ml finely chopped tarragon
  • 1 sheet (25cm) ready-rolled frozen puff pastry
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 220°C. In a frying pan over medium heat, melt a small amount of butter. Add half of the chicken and cook, stirring occasionally, for 5 minutes until golden brown all over. Transfer to a bowl and repeat with the remaining chicken.
  • Cook the bacon in the pan, continuously stirring, for 2 minutes or until fully cooked. Then, move it to a bowl.
  • Melt the rest of the butter in a pan over medium heat. Cook mushrooms and leek for 5 minutes until leek softens. Add back the chicken and bacon. Stir in the flour and cook for 1 minute. Pour in the chicken stock and bring to a boil. Simmer for 5 minutes until the sauce thickens. Take off the heat and mix in the sour cream, mustard, and tarragon. Season to taste before serving.
  • Divide the mixture evenly into four 1 1/4-cup (310ml) ovenproof dishes. Cut the pastry into 12cm discs and place them over the chicken mixture. Brush lightly with egg. Bake on a tray for 15 minutes, or until the pastry is golden brown and puffed. Serve immediately after removing from the oven.

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