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Chicken and mushroom pot pies
Chicken and mushroom pot pies
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Simplify with pre-roasted chicken and savory mushroom filling, creating a delectable golden pie perfect for picnics.
Ingredients:
  • 1 leek, sliced
  • 3 garlic cloves, crushed
  • 120g bacon, trimmed, chopped
  • 300g button mushrooms, sliced
  • 1 barbecued chicken, skin removed, flesh roughly chopped
  • 10.00 gm cornflour
  • 255.00 gm chicken style liquid stock
  • 126.25 gm cream
  • 62.50 ml flat-leaf parsley, chopped
  • 2 sheets ready-rolled frozen butter puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • In a large heavy-based saucepan over medium heat, sauté leek, garlic, and bacon in oil until soft, about 2 to 3 minutes. Then add mushrooms and chicken, and cook for an additional 2 minutes until mushrooms soften slightly, tossing gently.
  • Combine cornflour with 2 tablespoons of stock. Pour into saucepan along with the rest of the stock. Bring to a boil and cook for 1 minute until slightly thickened. Stir in cream and cook for another minute. Remove from heat and mix in parsley. Season with salt and pepper. Chill in the refrigerator.
  • Preheat oven to 200°C. Grease 4 ramekins. Cut 2 rounds from each pastry sheet using the top of a ramekin as a guide. Fill the ramekins with the chicken mixture evenly.
  • Lay pastry circles over chicken mixture, seal edges by pressing with a fork, create a small hole in the center of each lid, brush with egg, transfer pies to a baking tray, bake for 20 minutes until golden and puffed, then serve.

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