Chicken, Leek & Mushroom Pot Pies
Serves: 6
Ingredients:
- 50g Western Star Butter
- 1 teaspoon olive oil
- 2 large (500g) skinless chicken fillets
- 4 rashers rindless bacon, chopped
- 1 leek, sliced
- 250g button mushrooms, thinly sliced
- 2 cloves crushed garlic
- 1/3 cup plain flour
- 2 cups good quality chicken stock
- 1/2 cup frozen corn kernels
- Salt & freshly ground black pepper, to taste
- 2 tablespoons cream
- 2 tablespoons chopped parsley
- 1 egg, lightly beaten
- 2 sheets puff pastry, each cut into 4 circles or squares
Method:
Melt 20g butter and oil in a large non stick frypan, panfry chicken until cooked through. Remove, stand for 5 minutes before shredding or roughly chopping.
Melt remaining butter in same frypan and saute bacon, leek, mushrooms and garlic over medium heat until leek is softened and bacon is slightly golden and caramelised.
Add flour and cook, stirring continuously for 30 seconds. Remove from heat and gradually stir in stock. Add chicken, corn and seasonings and cook until mixture thickens and comes to the boil. Simmer for 10 minutes. Remove from heat. Transfer to bowl, stir in cream and parsley and cool. Refrigerate until cold.
Divide filling between 6 x 1 cup capacity ovenproof dishes or ramekins. Brush edges of dishes with egg. Place pastry on ramekin, with a little overhanging, brush pastry with egg and make a slit in pastry to allow steam to escape. Bake at 200oC for 25-30 minutes or until puffed and golden.
Cooking Time: 30 minutes
Hints:
Cooling pie fillings before assembly prevents pastry from becoming soggy and greasy.
If making a large pie, use a 2.5 litre capacity shallow ovenproof dish
