Individual Chicken and Mushroom Pies

Serves: 4

Edit

Update

Cancel

Total Time: 75

Prep Time: 30

Cook Time: 45

• 50 gram(s) butter, plus extra
• 50 gram(s) plain fl our
• 400 ml chicken stock
• 100 ml (3½fl oz) single cream
• 1 teaspoon(s) English mustard
• Juice of 1 lemon
• 1  onion, finely chopped
• 250 gram(s) mushrooms, halved
• 2  carrots, chopped
• 50 ml white wine
• 3  chicken breasts, cooked and diced
• 100 gram(s) (3½oz) ham, chopped
• 100 gram(s) (3½oz) peas, cooked
• 1 handful parsley, chopped
• 250 gram(s) puff pastry
• 1  egg, lightly beaten

Method

1. Melt the butter in a small pan over a medium heat, add the flour and cook for 1 minute, stirring. Gradually add the stock and cream, stirring to combine. Cook for 5 minutes or until the sauce thickens. Season, stir in the mustard and lemon juice, then leave to simmer gently.
2. In a separate pan, melt a knob of butter and gently fry the onion, mushrooms and carrots for 8 minutes. Add the wine, bring to the boil, then add this to the simmering sauce, stirring for 2 minutes. Add the chicken, ham, peas and parsley; remove from the heat and allow to cool.
3. Preheat oven to 200°C/180°C fan/Gas 6. Spoon the chicken mixture into 4 individual deep pie dishes. Roll out the pastry and cut out 4 pastry 'lids' to fit the pie dishes. Top each dish with a puff pastry lid, making sure it's sealed around the edges.
4. Brush the pastry with beaten egg and bake for about 30 minutes or until puffed up and golden. Remove from the oven and serve immediately.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!