CHICKEN & MUSHROOM POT PIE

INGREDIENTS

• 4T butter

• 2T olive oil

• 1 leek, finely chopped

• 250g mushrooms, sliced

• 1 carrot, peeled & grated

• 400g chicken breast fillets, cut into bite-sized pieces

• 2T flour

• 250ml (1 cup) milk

• 125ml (½ cup) cream • salt and freshly ground black pepper, to taste • small bunch fresh parsley, chopped • ½ packet (150g) puff pastry

METHOD

1. Preheat oven to 200°C. Melt half the butter and olive oil in a large, heavy-based saucepan. Fry the leeks and mushrooms until lightly browned, then add the carrot and fry for a few minutes. Spoon it out and keep aside. Add the rest of the butter to the same saucepan and fry the chicken until cooked.

2. Put the vegetables back into the saucepan. Remove the pan from heat and stir in the flour. Then add the milk, stirring carefully to combine.

3. Return to heat and keep stirring until the sauce thickens. Now stir in the cream, and remove the pan from heat again.

4. Season with salt and pepper to taste. Let it cool slightly, then add parsley and spoon the mixture into individual ramekins or oven-proof coffee cups.

5. Cut a disc of puff pastry slightly larger than the top of each ramekin or coffee cup, and place it over the pies. You can decorate the tops by making leaves out of any pastry off-cuts. Brush with milk or beaten egg.

6. Bake for 20 minutes or until pies are golden brown.