Ingredients for Chicken Leek And Mushroom Pies
- 2 cups cooked chicken, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cups sliced leeks
- Button Mushrooms
- 2 cloves minced garlic
- White Wine
- Chicken Stock
- Light Cream
- 1 tablespoon cornflour
- Salt
- Cracked Black Pepper
- 2 tablespoons chopped fresh chives
- Puff Pastry
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How to Make Chicken Leek And Mushroom Pies
- Preheat oven to 425°F (220°C).
- In a large frying pan, melt 1 tablespoon butter and 1 tablespoon olive oil over medium heat.
- Add 2 cups sliced leeks and cook for 3-4 minutes, until softened.
- Add 8 ounces sliced mushrooms and 2 cloves minced garlic. Cook for another 3 minutes.
- Pour in 1/2 cup dry white wine and let it reduce slightly.
- Stir in 1 cup chicken stock and 1/2 cup heavy cream. Simmer gently until slightly thickened (about 5 minutes).
- In a small bowl, whisk together 1 tablespoon cornflour with 2 tablespoons water. Add to the pan and stir until thickened.
- Stir in 2 cups cooked chicken (diced), 2 tablespoons chopped fresh chives, and season generously with salt and pepper. Remove from heat and let cool completely.
- Fill four 1 1/2-cup capacity ramekins to within 1 cm from the top with the chicken mixture.
- Cut out pastry circles slightly larger than the ramekins using your choice of store-bought or homemade pie crust. Press the pastry over the filling in each ramekin.
- Make a 1/2 cm hole in the center of each pastry top to allow steam to escape.
- Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
15g
Fat
166g
Carbs
22g
