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Chicken, leek and mushroom pot pies
Chicken, leek and mushroom pot pies
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Cozy up with a delicious winter chicken pot pie featuring leeks and mushrooms.
Ingredients:
  • 750g RSPCA Approved Chicken Breast Fillets, skin off, cut into 2cm pieces
  • 20g butter
  • 1 leek, trimmed, thinly sliced
  • 200g cup mushrooms, quartered
  • 80ml white wine
  • 20.00 ml plain flour
  • 250ml chicken stock
  • 160ml cooking cream
  • 23.40 gm wholegrain mustard
  • 125.00 ml frozen peas
  • 1 Free Range Egg, lightly beaten
  • 1 sheet ready-rolled frozen puff pastry, thawed
  • Steamed greens, to serve
Instructions:
  • Preheat oven to 200C. In a large frying pan over medium heat, heat 2 teaspoons of oil. Cook the chicken, stirring, for 3-5 minutes until browned. Then, transfer to a plate.
  • In the same pan, heat the remaining oil and butter. Add leek and mushroom and sauté until the mushroom is golden, about 3-5 minutes. Pour in wine and simmer until reduced by half, around 2 minutes. Stir in flour and cook for another 1-2 minutes. Slowly pour in the combined stock and cream while stirring. Mix in the mustard and peas. Bring to a boil, then simmer on low heat for 2-3 minutes until slightly thickened. Add the chicken back to the pan and season with salt and pepper.
  • Fill four ramekins each with the chicken mixture. Cut four circles of pastry slightly larger than the ramekins. Brush egg along the edges, place pastry on top, pressing to seal. Bake on a tray for 20 mins until golden and filling is cooked. Enjoy with steamed greens.

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