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Chicken and mushroom pot pies

Chicken and mushroom pot pies recipe

chicken and mushroom pot pies




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    • 1 tbsp (15 ml) oil
    • 6 chicken breast fillets, cubed
    • 4 leeks, trimmed and finely sliced
    • 250 g mushrooms, sliced
    • ½ cup (125 ml) dry white wine
    • 3 tbsp (45 ml) Clover Mooi River Butter
    • 2 tbsp (30 ml) cake flour
    • 1½ cups (375 ml) chicken stock, hot
    • ½ cup (125 ml) Clover Fresh Cream
    • salt and black pepper
    • 1 tbsp (15 ml) fresh flat-leaf parsley or tarragon, chopped
    • 1 packet ready-made puff pastry, defrosted
    • Egg wash :
    • 1 tbsp (15 ml) Clover Full Cream Milk
    • 1 egg, beaten

    Preheat oven to 180°C.

    Heat the oil in a pan and fry the chicken for 3 minutes until sealed and transfer to a plate.

    Return the pan to the heat and fry the leeks and mushrooms for 3 - 4 minutes, or until tender.

    Return the chicken to the pan and add the wine.

    Cook over a moderate heat until the liquid has reduced by half.

    In a separate pan melt the butter and whisk in the flour, cook for 1 minute, stirring continuously.

    Add the hot stock, a little at a time, and whisk until a smooth sauce i s formed.

    Reduce the heat and stir in the cream.

    Add the reserved chicken and vegetable mixture and season with salt and pepper and set aside to cool.

    Grease 6 ramekins or small ovenproof dishes, divide the chicken mixture among the ramekins and stand on a baking tray.

    Roll out the pastry on a lightly floured surface and cut out rounds to form the tops of the pies.

    Place a round on top of each ramekin and brush the pastry with egg wash.

    Bake for 20 - 30 minutes, depending on size, until the pastry is puffed up and golden brown.