Individual ramekins filled with hearty mushrooms and chicken in a thick gravy sauce and topped with flaky pastry for individual tasty pot pies.
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1.Preheat oven to 180°C/160°C fan-forced. Lightly grease 4 x 1-cup (250ml) capacity ovenproof dishes. Toss the chicken in seasoned flour.
2.Heat a large non-stick frying pan with half the oil over medium-high heat. Cook the chicken, in batches, until browned. Remove from pan. Set aside.
3.Heat the remaining oil in the same pan; add the mushrooms and cook, stirring, until browned. Add the shallots and garlic; cook until shallots are softened and fragrant. Stir in thyme.
4.Add the stock and stir to remove all the flavour from the bottom of the pan. Return chicken and any juices to the pan. Simmer, stirring, for 5 minutes or until the chicken mixture thickens slightly.
5.Meanwhile, cut four rounds from the pastry slightly larger than the tops of dishes. Spoon the chicken mixture into prepared dishes. Top with pastry rounds; press pastry firmly into the edge of the dish. With a sharp knife, make a few small incisions in the pastry. Brush tops of pastry with combined egg and water. Bake for 20 minutes or until pastry is puffed and golden brown.
Suitable to freeze. Not suitable to microwave.Note