This is a massive favourite in our house – especially with Annabelle (5) and Hubby (who eats it like he is five and licks the ramekin clean!).
This recipe is originally from taste.com.au and was delish just the way it was, however, we made a few Mama modifications to make it even easier to whip up for the whole family.
We make our pies in two 1.5 cup ramekin dishes (adult size) and two little 1/2 cup ramekins (kids size) but you can spread it out to four 1.5 ramekins by adding a few more mushrooms and mixed frozen veg. Also, if you don’t have any ramekins for pot pies, you can make a regular pie using a pie dish.
We know you will just love these little chicken pies so much they’ll become a regular dish on your dinner table too.
1 x tablespoon olive oil
1 x tablespoon of butter
1 x cooked chicken, meat shredded
1 x leek, trimmed, thinly sliced
200g cup mushrooms, sliced
1/3 cup (80ml) white wine
1 x tablespoon plain flour
1 x cup (250ml) chicken stock
2/3 cup (160ml) thickened cooking cream
1 x tablespoon wholegrain mustard
1/2 cup mixed frozen peas, corn and carrot
1 x egg, lightly beaten
2 x sheets ready-rolled frozen puff pastry, thawed
Steamed green veggies to serve or salad (we have salad while the kids have veggies)
1. Preheat oven to 200C.
2. Heat oil and butter in the pan. Add the leek and mushroom. Cook, stirring, for 3-5 minutes or until mushroom is golden.
3. Add the wine and cook for 2 minutes or until the liquid is reduced by half. Sprinkle over the flour and cook for 1-2 minutes until mixture thickens.
4. Gradually add combined stock and cream, stirring. Then stir in the mustard and peas and bring to the boil. Reduce the heat to low and cook for 2-3 mins more or until the mixture has thickened slightly. Add the chicken to the pan and season with salt and pepper. Stir through well.
5. Cut the thawed pastry sheets into four even quarters. Brush the whole inside and around the rim of the ramekins with egg. Place one quarter of the pastry in each ramekin. Spoon the chicken mixture into the ramekins until the mixture is level with the top.
6. Cut the edges of the remaining four pastry squares with a knife (you can use a small bowl and cut around that if you need to) so that it makes a circle slightly bigger than the diameter of the ramekins. Place each circle on top of a ramekins, make a small cross in the centre of the pastry with a sharp knife and press down the edges of the pastry with a fork.
7. Brush the tops of the pies with egg, place on a baking tray and bake for 20 minutes or until pastry is golden and filling is cooked through. Serve with steamed greens or salad.