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Chicken and mushroom pot pies
Chicken and mushroom pot pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Savory pot pie with chicken, mushrooms, and peas.
Ingredients:
  • 600g chicken thigh fillets, chopped
  • 200g cup mushrooms, quartered
  • 510.00 gm chicken stock
  • 375.00 ml frozen peas
  • 126.25 gm cream
  • 20.00 ml traditional gravy powder
  • 2 sheets frozen puff pastry
  • 1 leek, halved and sliced
  • 4 small potatoes, peeled and chopped
  • 1 egg, lightly beaten
Instructions:
  • In a large frying pan over medium heat, gently sauté leek for 5 minutes until tender. Increase heat to high, add chicken and stir-fry for 3-5 minutes until golden. Toss in mushrooms and potato, cook for an additional 2-3 minutes until mushrooms are tender.
  • Pour in the stock and peas and bring to a boil. Lower the heat and let it simmer for 5 minutes. Stir in the cream and simmer for an additional 2 minutes. Combine Gravox with 1 tablespoon of water, then fold it into the chicken mixture and simmer for 2-3 minutes until slightly thickened. Divide the mixture into 4 ramekins that each hold 1 cup.
  • Preheat your oven to 220C (200C for fan-forced). Use pastry to cover each filled ramekin, sealing the edges and cutting a steam hole in the center. Give them a light egg wash and bake for 20 minutes until beautifully puffed and golden.

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