Chicken, Leek and Mushroom Pot Pies By Mr.Tim


50gWestern Star Butter
1 teaspoonolive oil
2large (500g) skinless chicken fillets
4 rashersrindless bacon, chopped
1leek, sliced
250gbutton mushrooms, thinly sliced
2cloves crushed garlic
1/3 cupplain flour
2 cupsgood quality chicken stock
1/2 cupfrozen corn kernels
Salt & freshly ground black pepper, to taste
2 tablespoonscream
2 tablespoonschopped parsley
1egg, lightly beaten
2 sheetspuff pastry, each cut into 4 circles or squares

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.
– 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
Notes: Preparation Time: 35 minutes
Cooking Time: 30 minutes



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