- 55 g butter
- 1 onion, peeled and sliced
- 300 g fresh mushrooms, halved
- 2 garlic cloves, peeled and chopped
- 2 tbsp chopped fresh thyme
- 40 g plain flour
- 150 ml dry white wine
- 300 ml chicken stock
- 4 ready-roasted chicken breasts, cubed
- 142 ml cream
- 250 g packet ready-rolled puff pastry
- 1 egg, beaten
- Sprigs of thyme, to garnish
Preheat the oven to 190°C.
Heat the butter in a large saucepan, add the onions and cook over a medium heat for 5 mins. Add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and fry for 3 mins. Stir in the flour and cook, stirring, for a further 5 mins.
Add the white wine and the chicken stock, bring to the boil and simmer until thickened.
Stir in the chicken, simmer for 5 mins, add the cream and season with salt and pepper.
Leave to cool a little.
Line ovenproof dishes with puff pastry and and fill with each to the top with chicken pie filling.
Cut circles of puff pastry to cover each pie, pressing the edges together.
Trim the edges and brush with the beaten egg.
Bake for 15 mins until risen.
Serve your chicken and mushroom pies, still warm from the open, with mashed potatoes and vegetables or a fresh salad.
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