Chicken and mushroom pot pies | Women's Weekly Food

Ingredients

• 2 cup (500ml) salt-reduced chicken stock
• 3/4 cup (180ml) dry white wine
• 500 gram chicken breast fillets
• 40 gram butter
• 1 clove garlic, crushed
• 1 small (200g) leek, halved, thinly sliced
• 2 (300g) stalks celery, trimmed, thinly sliced
• 8 medium (400g) cup mushrooms, thinly sliced
• 1/4 cup (35g) plain flour
• 1/2 cup (125ml) cream
• salt, freshly ground black pepper, to taste
• 1-2 sheets ready-rolled butter puff pastry
• 1 tablespoon milk
• 4 (200g) cup mushrooms, extra