Creamy chicken and mushroom pot pies
- 30 ml olive or avocado oil
- 4 chicken breasts, cut into bite-size pieces
- 250 g mushrooms - chopped
- 30 ml butter
- 2 cloves garlic - crushed
- 3 ml ground nutmeg
- 30 ml cake flour
- 250 ml milk
- 15 ml brandy (optional)
- 15 ml soy sauce
- 4 spring onions - chopped
- 400 g roll puff pastry
- 1 egg- lightly beaten
- sesame seeds- for sprinkling
- TO SERVE
- baby herbs (optional)
Preheat oven to 200 degrees °C. Heat half of the oil on high and fry the chicken for about 5 mins or until golden. Season, remove from the pan and set aside.
Add the remaining oil to the pan and fry the mushrooms for about 5 mins. Add the butter, garlic and nutmeg and fry for 1 min. Season. Return the chicken to the pan and add the flour. Cook, stirring, for 1 minute.
Reduce the heat and slowly add the milk while stirring. Cook for about 5 mins or until done. Add the brandy (if using), soy sauce and onions to the pan, and season. Spoon into 4 x 250 ml enamel cups or ovenproof bowls. Cool.
Cut the pastry into 4 equal rectangles. Scrunch the pastry on top of the filling into the cups.
Brush with the beaten egg and sprinkle with sesame seeds. Place on a baking tray and bake for about 20 mins or until golden and cooked. Serve with the baby herbs.
This is an extract from the cookbook "As Good as Eating Out" by Your Family Magazine.