Creamy Chicken Mushroom and Bacon Pot Pies

Ingredients (serves 4)

• 2 tablespoons olive oil
• 500g chicken breast fillets, trimmed, cut into 3cm pieces
• 175g shortcut bacon, trimmed, chopped
• 250g small cup mushrooms, sliced
• 1 cup light sour cream
• 2 teaspoons dijon mustard
• 1 tablespoon fresh thyme leaves
• 1 sheet ready-rolled puff pastry, thawed
• 1 egg, beaten

Method

1. Preheat oven to 220°C. Heat oil in a large, non-stick frying pan over high heat. Cook chicken, in batches, for 3 to 4 minutes or until cooked through. Remove to a plate.
2. Reduce heat to medium. Add bacon and mushrooms. Cook, stirring, for 3 minutes or until mushrooms are tender. Return chicken to pan. Add sour cream, mustard and thyme. Stir to combine.
3. Divide mixture between four 1 cup capacity ovenproof ramekins. Cut 4 rounds from pastry sheet, slightly bigger than ramekins. Brush ramekin edges with water. Place pastry rounds over filling. Trim excess pastry. Press down edges to seal. Cut a cross in the centre of pie tops. Brush tops with egg. Place pies on a baking tray. Bake for 15 minutes or until pastry is golden and puffed. Serve.