These individual pot pies are a novel way to serve dinner and the chicken and mushroom taste combination is a classic one.
|½ cup||White wine|
|410 g||Mushroom soup|
|1 cup||Frozen baby peas|
|1 Tbsp||Wholegrain mustard|
|250 g||Puff pastry|
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- Preheat oven to 210C. In a pan, cook leek or onion in oil for 5 minutes until soft. Add dried tarragon and wine. Increase heat and boil until reduced by half.
- Add soup, cooked chicken, peas and mustard. Heat to a simmer, then divide between four 300ml-capacity ovenproof pots.
- On a lightly floured surface, roll out the pastry to 3mm thick. Alternatively, you can use pre-rolled pastry sheets. Cut out four lids that are 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly press overhang onto sides. Brush pastry with egg, cut an air vent in the top of each pie and place pies on a baking tray. Bake for 15 to 20 minutes until pastry is golden brown.