Chicken and mushroom pot pies | Women's Weekly Food
The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 cups (500ml) salt-reduced chicken stock
- 3/4 cup (180ml) dry white wine
- 500 grams chicken breast fillets
- 40 grams 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
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