Chicken and mushroom pot pies

Appetizing Chicken and mushroom pot pies Recipe

Mushrooms, chicken and peas combine to make this savoury pot pie dish.
Chicken and mushroom pot pies
Prep Time : 0:15 | Cook Time : 0:40 | Total Time : 0:55 | Serving : 4 person.


  • 1 tablespoon Coles olive oil

  • 600g chicken thigh fillets, chopped

  • 200g cup mushrooms, quartered

  • 2 cups chicken stock

  • 1 1/2 cups frozen peas

  • 1/2 cup cream

  • 1 tablespoon Gravox traditional gravy powder

  • 2 sheets frozen puff pastry

  • 1 leek, halved and sliced

  • 4 small potatoes, peeled and chopped

  • 1 egg, lightly beaten


  • Step 1

    Heat oil in a large frying pan on medium. Cook leek for 5 mins, until soft but not brown. Increase heat to high, add chicken and cook for 3-5 mins, stirring until brown. Add mushrooms and potato and cook for 2-3 mins, until mushrooms are soft.

  • Step 2

    Add stock and peas and bring to boil. Reduce heat to low and simmer for 5 mins. Stir through cream and simmer for another 2 mins. Mix together Gravox and 1 tablespoons water. Add to chicken mixture and simmer for 2-3 mins, until thickened slightly. Spoon mixture into 4 x 1-cup ramekins.

  • Step 3

    Preheat oven to 220C or 200C fan-forced. Cut 4 x 12cm rounds from pastry. Lay each round over filled ramekins, pressing edges to seal. Slash a steam hole in centre of each. Brush with a little egg wash. Bake for 20 mins, until puffed and golden.

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