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Chicken and mushroom pot pies
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Prep Time:
4 minutes
Cook Time:
20 minutes
Total Time:
24 minutes
"Indulge in a mouthwatering chicken and mushroom filling, concealed beneath a satisfyingly crispy crust."
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, halved, washed, thinly 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
  • 40.00 ml flat-leaf parsley leaves, chopped
  • 2 sheets frozen ready-rolled butter puff pastry, partially thawed
  • 1 egg, lightly beaten
Instructions:
  • In a heavy-based saucepan over medium heat, heat oil until shimmering. Add leek, garlic, and bacon, cooking for 2 minutes until softened. Toss in mushrooms and chicken, cooking for an additional 2 minutes until mushrooms are tender.
  • Whisk cornflour with 2 tablespoons of stock. Pour into saucepan with the rest of the stock. Bring to a boil, then stir in cream. Simmer for 1 minute. Remove from heat and fold in parsley, salt, and pepper. Chill in the refrigerator until cold.
  • Preheat your oven to 200°C and lightly grease 4 ramekins. Cut 2 pastry rounds from each sheet using the ramekin tops as a guide. Fill the ramekins with the chicken mixture evenly.
  • Lay pastry circles over chicken mixture, seal edges by pressing with a fork, poke a small hole in the center of each lid, brush with egg wash, transfer pies to a baking tray, bake for 20 minutes until pastry is golden and puffed, then serve.

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