Chicken Bacon and Mushroom Pot Pies

Ingredients (serves 4)

• 40g butter
• 6 (about 600g) chicken thigh fillets, chopped
• 4 bacon rashers, coarsely chopped
• 200g Swiss brown mushrooms, quartered
• 1 leek, white part only, thinly sliced
• 2 tbs plain flour
• 1 1/2 cups (375ml) chicken stock
• 1/4 cup (60g) sour cream
• 2 tsp Dijon mustard
• 1 tbs finely chopped tarragon
• 1 sheet (25cm) ready-rolled frozen puff pastry
• 1 egg, lightly whisked

Method

1. Preheat oven to 220°C. Heat a little of the butter in a frying pan over medium heat. Add half the chicken and cook, stirring occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with remaining chicken.
2. Add the bacon to the pan and cook, stirring, for 2 minutes or until cooked through. Transfer to a bowl.
3. Melt remaining butter in the pan over medium heat. Add mushrooms and leek; cook for 5 minutes or until leek softens. Return chicken and bacon to pan. Add the flour and cook for 1 minute or until combined. Add chicken stock and bring to the boil. Cook for 5 minutes or until sauce thickens. Remove from heat. Add the sour cream, mustard and tarragon and stir to combine. Taste and season.
4. Spoon mixture among four 1 1/4-cup (310ml) capacity ovenproof dishes. Cut pastry into 12cm discs; place over chicken mixture. Lightly brush with egg. Place on an oven tray and bake for 15 minutes or until pastry is golden brown and puffed. Remove from oven; serve immediately.