Chicken and Mushroom Pot Pies

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 leek, halved, washed, thinly sliced
• 3 garlic cloves, crushed
• 120g bacon, trimmed, chopped
• 300g button mushrooms, sliced
• 1 barbecued chicken, skin removed, flesh roughly chopped
• 1 tablespoon cornflour
• 1 cup chicken stock
• 1/2 cup cream
• 2 tablespoons flat-leaf parsley leaves, chopped
• 2 sheets frozen ready-rolled butter puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Heat oil in a heavy-based saucepan over medium heat. Add leek, garlic and bacon. Cook for 2 minutes or until soft. Add mushrooms and chicken. Cook, tossing, for 2 minutes or until mushrooms soften.
2. Mix cornflour with 2 tablespoons of stock. Add to saucepan with remaining stock. Bring to the boil. Add cream. Cook for 1 minute. Remove from heat. Stir in parsley, and salt and pepper. Refrigerate until chilled.
3. Preheat oven to 200°C. Lightly grease 4 x 1 1/4-cup capacity heatproof ramekins. Using tops of ramekins as a guide, cut 2 rounds from each sheet of pastry. Divide chicken mixture between ramekins.
4. Place pastry circles on top of chicken mixture. Press with a fork to seal edges. Pierce a small hole in centre of each lid. Brush lids with egg. Place pies onto a baking tray. Bake for 20 minutes or until pastry is puffed and golden. Serve.