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Chicken and mushroom pies
Chicken and mushroom pies
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Prep Time:
35 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Serve individual savory pies for a fun and easy meal that will quickly be devoured.
Ingredients:
  • 600g potatoes, peeled, coarsely chopped
  • 40g butter
  • 125ml (1/2 cup) pouring cream
  • 23.40 gm wholegrain mustard
  • 9.20 gm olive oil
  • 600g single chicken breast fillets, cut into 2cm pieces
  • 1 leek, trimmed, halved lengthways, washed, thinly sliced
  • 250g cup mushrooms, halved
  • 125ml (1/2 cup) dry white wine
  • 20.00 ml plain flour
  • 250ml (1 cup) chicken style liquid stock
Instructions:
  • 1. Preheat the oven to 180°C and line a baking tray with non-stick baking paper. 2. Boil the potato in a large saucepan of salted water for 20 minutes until tender, then drain. 3. Return the potato to the pan and add half of the butter and cream. Mash until smooth. 4. Season with salt, pepper, and stir in the mustard.
  • Heat oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper, then cook in the pan for 5 minutes until golden and nearly cooked through, stirring occasionally. Transfer to a plate.
  • Melt the rest of the butter in a medium saucepan until foamy. Cook leek and mushroom until soft, then pour in the wine and simmer until reduced by half. Stir in the flour until bubbly, then gradually whisk in the stock until smooth. Bring to a boil, then add chicken and remaining cream off the heat.
  • Evenly distribute the chicken mixture into four 310ml (1 1/4-cup) ovenproof dishes, then use a spoon to gently spread the potato mixture over the chicken.
  • Lay the tray with parchment paper. Bake for 25 minutes or until golden brown. Let cool for 5 minutes before serving.

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