These chicken and mushroom pot pies are perfect for the whole family.
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Chicken and mushroom pot pies
- 27g (2 tbsp) salted butter
- 30ml (2 tbsp) olive oil
- 3 leeks, finely chopped
- 250g button mushrooms, sliced
- leaves of 4 fresh thyme sprigs
- 1 bay leaf
- 18g (2 tbsp) cake flour
- 500ml (2 cups) full cream milk
- 1 large (1,6 – 2,2kg) roasted chicken, shredded
- salt and freshly ground black pepper, to taste
- 250g store-bought puff pastry, defrosted
- 1 large egg, lightly beaten
Place the butter and olive oil in a large frying pan and melt over medium heat. Add the chopped leeks, mushrooms, thyme leaves and bay leaf. Sauté until fragrant, about 5 minutes. Add the cake flour and stir to form a roux.
Slowly add the milk, stirring vigorously until the mixture is smooth. Increase the heat and bring to a gentle simmer, stirring continuously, until the mixture has thickened, about 10 minutes. Add the shredded chicken and season to taste.
Preheat the oven to 200°C. Spoon the chicken mixture into 4 ovenproof ramekins with a diameter of 8cm each. Set aside.
Roll the puff pastry out onto a clean work surface. Cut 4 rounds, each measuring 8cm in diameter, out of the pastry dough. Brush the edges with the beaten egg before covering each ramekin with a pastry round. Use a fork to crimp the edges and prick a hole in the centre of each pastry lid. Brush the tops with the beaten egg. Bake in the preheated oven until the pastry lids turn golden brown, about 20 minutes. Serve warm.