Lunch/Dinner Chicken, Mushroom & Leek Pies
Serves : 4
Preparation Time: 8-10 minutes
Cooking Time: 20-22 minutes
Ingredients
- 1 tbsp olive oil
- 450g chicken breasts, chopped
- 3 leeks, washed, trimmed & sliced
- 200g mushrooms, sliced
- 25g butter
- 25g plain flour
- 200ml chicken stock
- 100ml single cream
- Juice of 1 lemon
- Seasoning - Salt and pepper
- 500g Jus-Rol puff pastry sheet (each pack contains 320g)
- 1 medium egg, beaten
Serving suggestion
vegetables and potatoes
Method
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Preheat the oven to 200°C / Fan 180°C / Gas Mark 5. Heat the oil in a frying pan and cook the chicken for 4-5 minutes until browned. Remove with a slotted spoon and transfer into a bowl.
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Add the leeks and mushrooms to the pan and cook for 2-3 minutes to soften. Remove with a slotted spoon and add to the chicken.
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To make the sauce melt the butter in the same pan, then stir in the flour and gradually add the stock and cream and whisk until you have a smooth, thick sauce. Add the chicken and vegetables to the sauce, squeeze in the lemon juice and season. Mix well and spoon into 4 pie dishes (16cm x 12cm).
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Roll out the ready rolled pastry and cut 4 lids to fit the pie dishes. Top each dish with a pastry lid, making sure it´s sealed around the edges using the tips of your fingers. Brush the pastry with egg and bake for 20-22 minutes until puffed up and golden. Ensure pies are piping hot and serve immediately.
