I'm not really known for my savoury dishes. I do love making them and most of all eating them but mostly I love eating things that are irresistibly sweet. Yesterday, however we were all recuperating after a nasty bug and I felt like eating something warming, wholesome and wonderfully good.......
Chicken Pot Pie....
You can make one great big pie but I prefer to make a lot of little ramekins so everybody gets their own serving.
Firstly defrost several sheets of Puff Pastry (I used four) You could be clever and make your own pastry, it is delicious, but in the essence of simplicity I stuck to frozen sheets.
Grease 4-6 ramekin dishes.
Brown approximately 500 grams of diced chicken breast or thighs in a fry pan on medium to high with a tablespoon of olive oil & a tablespoon of butter (for flavour), season well. Add a diced onion and 2 cloves of diced garlic to the chicken and let these soften.
Add 1 cup chopped button mushrooms to the pan (and another tablespoon of butter if the mix is too dry) Add approximately 2 tablespoons of flour and mix in well. Pour in 1 cup of chicken stock, stir, then turn heat down to medium and let the mixture bubble and thicken for a few minutes. Add 1 cup of cream and season. Leave for a few minutes but observe closely, you want your mixture to thicken nicely. Add approximately 3/4 of a cup of grated tasty cheese and stir.
Line your ramekin dishes with the pastry, making sure you leave enough for the lids. Fill with your chicken mixture and place a pastry lid on the top. Use a fork to poke a few holes in the lid. Adding a little pastry love-heart to the top is a must. Wash the top of each pie with a beaten egg. Bake in your pre-heated oven at 180C for around 30 minutes.