Creamy chicken and mushroom pot pies
|250 g||chicken breast fillets|
|2 tsp||fresh thyme — finely chopped|
|1 tsp||fresh rosemary — finely chopped|
|1 tsp||garlic — cloves, crushed|
|1||leeks — thinly sliced|
|250 g||button mushrooms — thinly sliced|
|30 ml||sherry — optional|
|200 ml||stock — chicken|
|freshly ground black pepper|
|400 g||puff pastry — roll|
Preheat your oven to 200°C.
Cut the chicken fillets into chunks. Place in a bowl with the flour, thyme and rosemary and toss the chicken to coat in the dry ingredients. Set aside.
Place the butter, garlic and sliced leek in a deep saucepan and sauté over a medium heat until the leeks have softened. Add the chicken and flour mix and cook for a few minutes until the chicken starts to brown.
Add the mushrooms and sherry and cook for a further 5 minutes until the mushrooms have softened. Pour in the chicken stock, season with salt and pepper and leave to simmer for 5 minutes.
Stir in the cream and leave to simmer for a further 5-7 minutes until the sauce has thickened. Check the seasoning and remove from the heat.
Lightly grease the rims of four 200ml ramekins. Unroll the puff pastry and use one of the ramekins as a guide to cut out 4 pastry circles that are slightly bigger than the ramekins. Gather up the remaining scraps of pastry, roll out and cut into 2cm strips.
Divide the chicken and mushroom mixture between the ramekins. Brush the rim of each ramekin with a little water and place a strip of pastry on top. Then place a pastry circle on top of each and use a fork to lightly seal the edges. Beat the egg with a fork and brush over the tops of the pies.
Place the ramekins on a tray and bake for 30 minutes until the pastry has risen and is golden. Serve with green beans or a roasted vegetable salad.
Make ahead tip:
save time by making the pie filling in advance. Simply store in the fridge until you are ready to bake the pies.