Chicken & Mushroom Pies

10 Ingredients

25grams butter
1 onion, peeled and finely minced
500grams chicken thighs, skinless and boneless, cut into cubes
150grams mushrooms, thinly sliced
40grams flour
1 cup chicken stock
2/3-plus 2 tsp cup all purpose cream
150grams frozen peas
3 sheets puff pastry, thawed
1 egg, whisked

Description

This savoury chicken and mushroom pie is perfect comfort food, make the filling ahead of time for a dinner in minutes.

Method

Step 1 of 4

To make the chicken filling, heat the butter in a large cast iron skillet on medium low. Tip in the onions and cook for 5 minutes or until softened. Tip in the chicken and mushrooms and cook for about 5 minutes.

Step 2 of 4

Stir in the flour until well incorporated for about 30 seconds. Tip in the stock. Make sure to scrape the bit at the bottom of the pan. Let it simmer 15 minutes or until the chicken is cooked. Stir in the all purpose cream and peas. Let it come up to simmer and mix well. Set aside.

Step 3 of 4

Lightly heat and grease the pie maker. Cut 12 11cm rounds and 12 9.5cm small rounds from puff pastry. Line prepared holes with puff pastry rounds, pressing into base and side. Set aside the remaining pastry rounds in the fridge until required.

Step 4 of 4

Spoon ¼ cup of the filling into each pie maker hole. Top with the larger puff pastry rounds; press edges firmly to seal. Brush pastry with egg wash. Close lid; cook the pies for 8 minutes or until pastry is golden. Remove the pies and transfer to a wire rack. Repeat with the rest of the puff pastry.