Individual chicken and mushroom pot pies

Zutaten

• 14 ounces / 400 grams chicken breast fillets ((or 2 large fillets))
• 11 ounces / 320 grams puff pastry
• 1 large leek
• 5 ounces / 150 grams mushrooms
• 2 ounces / 60 grams butter
• 2 tablespoons / 20 grams flour (for thickening)
• 1 cup / 240 ml chicken stock
• 1/2 cup / 120 ml double or heavy cream
• Salt and black pepper to taste
• 2 tablespoons / 15 grams cornflour (or cornstarch) (for coating the chicken)
• Sunflower oil (for frying)
• 1 small egg (beaten (for egg washing the pies))

Zubereitung

1. 1

   Cut the chicken into one-inch cubes and coat it with cornflour seasoned with a little salt and black pepper to taste.

2. 2

   Wipe the mushrooms with a damp cloth or paper towel and slice them into halves or quarters. Rinse the leek in cold water to remove any grit. Split it in half lengthwise and then slice it into half-inch semi-circles.

3. 3

   Melt the butter in a frying pan, turn the heat to medium and add the leeks and mushrooms.

4. 4

   Stir the leeks and mushrooms on medium heat for about 5 minutes until the leeks have softened and the mushrooms have released their moisture.

5. 5

   Remove from the heat and stir in the flour. Transfer the leeks and mushrooms to a plate while you fry the chicken.

6. 6

   Wipe the pan with a piece of paper towel and add 2 tablespoons of sunflower oil. Fry the chicken pieces on moderate to high heat until they start to brown slightly. The chicken does not need to be fully cooked as it will complete the cooking process in the oven.

7. 7

   Return the leeks and mushrooms to the pan and stir in the stock. Bring to a boil and stir until the mixture starts to thicken.

8. 8

   Stir in the cream, taste for seasoning and add more salt and pepper if necessary.

9. 9

   Set the filling aside to cool.

10. 10

    --- Assemble and bake ---

11. 11

    Preheat the oven to 200°C / 400°F.

12. 12

    Divide the cooled filling equally between your baking dishes.

13. 13

    Unroll the puff pastry and divide it into equal pieces, each large enough to cover a pie.

14. 14

    Lay the pastry on top of each pie and press the edges of the pastry against the sides of the baking dish with a fork. Brush the top of the pies with lightly beaten egg and optionally score a pattern into the pastry with the back of a knife.

15. 15

    Bake in a preheated oven (200C / 400F) for 20 to 25 minutes until the pastry is risen and golden.