Chicken and mushroom pot pies

Chicken and mushroom pot pies


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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