Chicken and mushroom pot pies recipe

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Ingredients

1 x 375g pack Tesco All Butter Ready Rolled Puff Pastry (you'll have about half left over)
50g (2oz) butter
2 rashers unsmoked bacon, diced
1 small leek, trimmed and chopped
100g (3½oz) button mushrooms, quartered
35g (1½oz) plain flour
250ml (8fl oz) cider or chicken stock
2 tsp wholegrain mustard
100g (3½oz) frozen peas
1 x pack 2 Roast Boneless Chicken Breast Fillets, cut into pieces
150ml (5fl oz) single cream
1 egg, beaten

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and invert four 250ml (8fl oz) ovenproof dishes on top. Cut out four circles slightly larger than each dish. Place the dishes on a baking tray and set the pastry aside.

Melt the butter in a large pan, then add the bacon, mushrooms and leek. Cook for 3-4 minutes, stirring occasionally.

Stir in the flour, then gradually add the cider or stock, stirring constantly. Stir in the mustard and the peas and cook for 2 minutes more. Remove from the heat. Add the chicken and cream, season, then divide the mixture between the pie dishes.

Top each dish with a pastry lid; trim the edges to fit. Brush with beaten egg and bake for 25 minutes, or until golden.

From Tesco Realfood   

More Chicken Recipes:

Quick chicken kiev
Warm chicken, bacon & avocado salad
Saltimbocca alla pollo (Italian chicken escalopes)
Comforting chicken soup
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Kentucky baked chicken

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