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Chicken and Mushroom Pot Pie

Chicken and Mushroom Pot Pie

Serves 1

50g butter
1 small red onion (80g), sliced finely
1 chicken breast fillet (200g), sliced finely
1 field mushroom (80g), chopped coarsely
2 Tablespoons plain flour
20g butter
1/2 cup (125ml) Campbell’s real chicken stock
1/3 cup (80ml) thickened cream
1 sheet ready rolled puff pastry

1. Preheat oven to 200C/180C fan forced. Grease a two cup ramekin.
2. Melt butter in a heated medium saucepan. Add onion and chicken, cook, uncovered for 5 minutes or browned.
3. In a separate small saucepan melt butter and flour, cook stirring until the colour of straw. Stir through flour mixture for 2 minutes; add mushrooms, stock and cream, cook stirring for 5 minutes or until sauce has thickened. Transfer to prepared ramekin. Cut pastry 5 cm larger than ramekin, cover ramekin with pastry, tuck in edges; brush with water. Bake in oven, uncovered for 8 minutes or until golden.
Serve immediately.

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