Chicken and mushroom pot pies – Food & Home Magazine

Ingredients

• 27g (2 tbsp) salted butter
• 30ml (2 tbsp) olive oil
• 3 leeks, finely chopped
• 250g button mushrooms, sliced
• leaves of 4 fresh thyme sprigs
• 1 bay leaf
• 18g (2 tbsp) cake flour
• 500ml (2 cups) full cream milk
• 1 large (1,6 – 2,2kg) roasted chicken, shredded
• salt and freshly ground black pepper, to taste
• 250g store-bought puff pastry, defrosted
• 1 large egg, lightly beaten