Chicken and mushroom pot pies

Chicken and mushroom pot pies


Made easier with ready-roasted chook, the mushroom-flavoured filling is the secret inside this picnic-perfect golden pie.

The ingredient of Chicken and mushroom pot pies

  1. 1 tablespoon olive oil
  2. 1 leek, 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. 1/4 cup flat-leaf parsley, chopped
  11. 2 sheets ready-rolled frozen 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 large heavy-based saucepan over medium heat. Cook leek, garlic and bacon for 2 to 3 minutes, or until soft. Add mushrooms and chicken. Cook, tossing gently, for 2 minutes, or until mushrooms soften slightly.
  2. Mix cornflour with 2 tablespoons of stock. Add to saucepan with remaining stock. Bring to the boil. Cook for 1 minute, or until slightly thickened. Add cream. Cook for 1 minute. Remove from heat. Stir in parsley. Season with salt and pepper. Refrigerate until chilled.
  3. Preheat oven to 200u00b0C. Lightly grease 4 x 1 1/4-cup capacity ramekins. Using tops of ramekins as a guide, cut 2 rounds from each pastry sheet. 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 pastry lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes, or until golden and puffed. Serve.

Nutritions of Chicken and mushroom pot pies

fatContent: 951.22 calories
saturatedFatContent: 51 grams fat
carbohydrateContent: 26 grams saturated fat
sugarContent: 38 grams carbohydrates
fibreContent: 2 grams sugar
cholesterolContent: 83 grams protein
sodiumContent: 366 milligrams cholesterol

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