Creamy chicken and mushroom pies
Please log in to save or rate. Serves: 4Time to make: 55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
Total cost: $22.00 / $5.50 per serve
(at time of publication)
- olive oil spray
- 500g chicken breast fillets, diced
- 1 large leek, thinly sliced
- 250g button mushrooms, sliced
- 2 garlic cloves, crushed
- 1 1/2 tablespoons plain flour
- 1/2 cup reduced-salt chicken stock
- 1/3 cup Philadelphia Cream for Cooking
- 1 cup frozen baby peas, thawed
- 1 tablespoon wholegrain mustard
- 1 reduced-fat puff pastry sheet
- 2 bunches broccolini, steamed, to serve
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Spray a large deep non-stick frying pan with olive oil; set over high heat. Add diced chicken and cook in 2 batches for 4–5 minutes, or until golden. Remove chicken from pan and set aside.
Step 2 Return frying pan to medium heat; spray with olive oil again. Add leek to pan; cook, stirring occasionally, for 5 minutes, or until soft. Add mushrooms and garlic to pan; cook for 3 more minutes, or until browned.
Step 3 Stir flour into vegie mixture and cook for 30 seconds, then gradually stir in chicken stock and cooking cream; bring to the boil. Transfer reserved chicken to pan with baby peas; simmer for 2 more minutes, or until sauce thickens. Stir mustard through chicken mixture.
Step 4 Cut 4 puff-pastry rounds large enough to cover the tops of 4 x 375ml-capacity ovenproof ramekins. Divide chicken mixture among ramekins, topping each with a 10.5cm pastry round and pressing edges to seal. Bake for 15–20 minutes, or until pastry is puffed and golden.
Step 5 Serve chicken and mushroom pies with steamed broccolini.
HFG tip
You can also make this recipe in a large pie dish for family lunches and dinners, you will just need to increase the cooking time by 5–10 minutes.
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