Chicken and Mushroom Pot Pies
Ingredients
1 tablespoon olive oil
1 leek
3 teaspoons crushed garlic
120g chopped bacon
300g sliced mushrooms
1 BBQ chicken
1 tablespoon cornflour
1 cup chicken stock
1/2 cup cream
1/4 cup chopped parsley
2 sheets puff pastry
1 egg
Method
Slice leek.
Remove skin from chicken and roughly chop.
Heat oil in a large heavy-based saucepan over medium heat.
Cook leek, garlic and bacon for 2 minutes.
Add mushrooms and chicken.
Cook tossing for 2 minutes.
Mix cornflour with 2 tablespoons of stock.
Add to the saucepan with remaining stock.
Bring to the boil.
Cook for 1 minute.
Add cream.
Cook for 1 minute.
Remove from heat.
Stir in parsley.
Refrigerate until chilled.
Preheat oven to 200C.
Lightly grease 6 ramekins.
Using the top of the ramekins as a guide.
Cut 6 rounds.
Divide chicken mixture between ramekins.
Place pastry circles on top of chicken mixture.
Press with a fork to seal edges.
Pierce a small hold in centre of each lid.
Brush lids with egg.
Place pies onto a baking tray.
Bake for 20 minutes.
Serve.
