Ingredients
• 500 g. chicken thighs, cut into 2 cm. dice
• 2 tsp. olive oil
• 3 tsp. butter
• 1 leek, thinly sliced
• 3 garlic cloves, crushed
• 150 g. Swiss brown mushrooms, sliced
• 3 tsp. dry white wine
• 2 tsp. plain (all-purposed) flour
• 250 ml. chicken stock
• 125 ml. cream
• 2 tsp. chopped parsley
• 1 tsp. finely chopped sage
• 2 sheets butter puff pastry
• 1 egg, lightly beaten
Procedure
1. Heat the olive oil in a heavy-based frying pan and cook the chicken in two batches over high heat for 3-4 minutes each batch, until lightly browned but not cooked all the way through. Remove from pan with a slotted spoon.
2. Melt the butter in the same pan and cook the leek and garlic over low heat for 6-8 minutes, or until soft. Add the mushrooms and cook for another 6-8 minutes. Return the chicken to the pan. Add the wine and boil for 2-3 minutes, or until nearly all the wine has evaporated. Sprinkle the flour over the top, stir for 1 minute, then add the stock and cream. Reduce the heat and simmer gently for 20 minutes, or until the chicken is tender and the sauce has reduced and thickened. Season to taste, remove from the heat and cool. Stir in the parsley and sage.
3. Pre-heat the oven to 200 degrees Centigrade. To make individual pot pies, divide the mixture among four 315 ml. ramekins. Cut four 12 cm. rounds from the pastry, brush the ramekins rims with a little beaten egg, then place the pastry lids on top. Press the rims down firmly to seal. Cut out the pastry scraps and decorate the tops , if you wish brush with egg and cut three steam holes in each pie with a sharp knife. Bake on the bottom shelf for 15-20 minutes, until the pastry is golden.
Prep. Time: 25 minutes
Cooking time: 1 hour 10 minutes
Serves 4
