Traditional chicken and mushroom pot pies recipe
These individual pot pies are a novel way to serve dinner and the chicken and mushroom taste combination is a classic one.
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.nzwomansweeklyfood.co.nz.
Ingredients
- Chicken, leek and mushroom pot pies
- 1 tablespoon olive oil
- 700 grams chicken thighs, trimmed, cut into bite-sized pieces
- 15 grams butter
- 200 grams swiss brown mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 2 cups non-fat milk
- 28 grams sachet chicken stock concentrate (we used continental)
- 1 1/2 tablespoon cornflour
- 2 sheets reduced-fat frozen puff pastry, thawed, halved
- olive oil spray
- sea salt, cracked black pepper, to taste
- mixed green salad, to serve
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