Friday, June 17, 2011

Chicken and mushroom pot pies recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and mushroom pot pies Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Chicken and mushroom pot pies.


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


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
Zesty roast chicken
Kentucky baked chicken

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