Chicken and mushroom pot pies

Chicken and mushroom pot pies

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Use your fork to break through the crunchy crust to reveal the delicious chicken and mushroom filling hidden underneath.

The ingredient of Chicken and mushroom pot pies

  1. 1 tablespoon olive oil
  2. 1 leek, halved, washed, thinly sliced
  3. 3 garlic cloves, crushed
  4. 120g bacon, trimmed, chopped
  5. 300g button mushrooms, sliced
  6. 1 barbecued chicken, skin removed, flesh roughly chopped
  7. 1 tablespoon cornflour
  8. 1 cup Massel chicken style liquid stock
  9. 1/2 cup cream
  10. 2 tablespoons flat-leaf parsley leaves, chopped
  11. 2 sheets frozen ready-rolled butter puff pastry, partially thawed
  12. 1 egg, lightly beaten

The instruction how to make Chicken and mushroom pot pies

  1. Heat oil in a heavy-based saucepan over medium heat. Add leek, garlic and bacon. Cook for 2 minutes or until soft. Add mushrooms and chicken. Cook, tossing, for 2 minutes or until mushrooms soften.
  2. Mix cornflour with 2 tablespoons of stock. Add to saucepan with remaining stock. Bring to the boil. Add cream. Cook for 1 minute. Remove from heat. Stir in parsley, and salt and pepper. Refrigerate until chilled.
  3. Preheat oven to 200u00b0C. Lightly grease 4 x 1 1/4-cup capacity heatproof ramekins. Using tops of ramekins as a guide, cut 2 rounds from each sheet of pastry. Divide chicken mixture between ramekins.
  4. Place pastry circles on top of chicken mixture. Press with a fork to seal edges. Pierce a small hole in centre of each lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes or until pastry is puffed and golden. Serve.

Nutritions of Chicken and mushroom pot pies

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