Lunch

Chicken and mushroom pot pies

These individual pot pies are a novel way to serve dinner and the chicken and mushroom taste combination is a classic one.
Chicken, leek and mushroom pot piesReal Living
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Ingredients

Chicken, leek and mushroom pot pies

Method

Chicken, leek and mushroom pot pies

1.Preheat oven to hot, 200°C (180°C fan-forced).
2.Heat olive oil in a saucepan over high heat. Cook chicken pieces 2-3 minutes, or until golden on the outside but not fully cooked through. Remove from pan with slotted spoon; place in a small bowl and set aside.
3.Reduce heat to moderately high, 190°C (170°C fan-forced).
4.Add butter, mushrooms and thyme to pan; cook 5 minutes.
5.Add 1 3/4 cups milk with chicken stock concentrate; bring to a simmer. Combine cornflour with remaining milk. Stir to remove any lumps and add to pot; stir well to combine. Return chicken to pan; simmer 5 minutes.
6.Spoon mixture into ramekins. Scrunch a piece of pastry enough to sit comfortably on top of each pie.
7.Lightly spray with olive oil; sprinkle with salt. Bake 20-25 minutes, until puffed and golden.
8.Serve pies with mixed green salad.

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