Chicken Pot Pies
Yield: 8 pot pies
Preparation time: 75 minutes
Cooking time: 30-40 minutes
Difficulty: Medium
Ingredients
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1 onion
Few garlic cloves
2 carrots
2 cups peas (can sub in celery)
400g mushrooms
3 chicken breast
Milk
Thyme
Chicken stock
White wine
1/3 cup flour
100g parmesan (I added twice this)
Puff pastry
Method
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Poach chicken in milk, thyme, chicken stock (2:1 ratio milk to stock) for 15 mins. Shred. Keep poaching liquid.
Fry onion, garlic, carrots in butter. Deglaze with some white wine.
Add flour, parmesan, and some of the poaching liquid. Season with salt and pepper.
Dump in mushrooms, peas, shredded chicken.
Add in more of the poaching liquid, stir. Add enough until its thick like a stew.
Fill ramekins, cook in fridge for 30 mins.
Egg wash, cover with puff pastry, egg wash again. Slice a hole in the top.
Bake in oven for 30-40 mins till golden.
