Mains
Chicken, Leek & Mushroom Pot Pies
Prep 15 mins. /Cook 35 mins.
Serves 4 - 6
Easy
Chicken, Leek & Mushroom Pot Pies
Method
- Melt 40 g butter in a large deep non-stick pan over medium high heat. Add chicken and cook for 5-7 minutes or until lightly browned but not cooked through. Transfer to a plate and set aside.
- Melt remaining butter in same pan. Add bacon, onion and garlic and cook stirring for 5 minutes until softened and bacon is starting to brown.
- Stir in flour and crumbled stock cube and cook for 1 minute or until pale and crumbly. While stirring continuously, add milk gradually, stirring constantly between additions until mixture is smooth.
- Bring to a gentle boil and cook, stirring for 5 minutes until thickened. Sprinkle over parsley and stir to combine.
- Return chicken to pan, along with frozen vegetables and simmer for 1 minute. Season with pepper. Remove from the heat. Set aside to cool until warm.
- Preheat the oven to 200°C fan forced. Cut pastry into four circles large enough to fit over the ramekin with a 1 cm overhang. Use tip of a knife to cut a small vent in the centre of each pastry round.
- Place ramekins on an oven tray and brush rims of ramekins with egg. Divide filling between four, one-cup, ovenproof dishes or ramekins. Place pastry on ramekin, pressing lightly to attach to rims.
- Brush pastry with egg. Bake for 20 minutes or until puffed and golden.
More Tips
- Cooling pie fillings before assembly prevents pastry from becoming soggy and uncooked in the centre.
- If making a large pie, use a 2.5 litre capacity shallow ovenproof dish.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
More Mains recipes
Reheating Hollandaise or Béarnaise sauce?
Never microwave! These are fragile emulsions and will split. Reheat by gently whisking over a double boiler on low heat. If the emulsion begins to split, try whisking in a spoonful of warm water, never add more butter.