Chicken and mushroom pot pies

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.



1.Combine stock and wine in a medium saucepan; bring to the boil.
2.Add chicken; simmer gently, uncovered, 10 minutes, turning halfway during cooking. Remove from heat; allow chicken to cool in liquid. Remove chicken from pan; chop coarsely.
3.Bring liquid to boil; boil, uncovered, about 5 minutes, or until reduced to 1 1/2 cups (375ml).
4.In a large saucepan, melt butter. Add garlic, leek, celery and mushrooms; cook, stirring, about 5 minutes, or until softened. Add flour; cook, stirring, about 1 minute, or until bubbly.
5.Gradually add stock mixture; stir constantly, until mixture boils and thickens. Stir in cream; return chicken to sauce. Season to taste with salt and pepper.
6.Preheat oven to hot, 200°C (180°C fan-forced).
7.Divide chicken mixture among 4 x 1 1/4-cup (310ml) capacity ovenproof dishes. Cut pastry to fit tops of dishes and slightly overlap. Brush pastry with milk; place an extra mushroom on top of each pastry square.
8.Place dishes on an oven tray. Bake about 20 minutes, or until pastry is puffed and browned.

The size of the top of the dishes you use will determine how many pastry sheets you need.


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