Chicken and Mushroom Pot Pies

Method

Preheat oven to 180°C.

Heat the oil in a pan and fry the chicken for 3 minutes, until sealed and transfer to a plate.

Return the pan to the heat and fry the leeks and mushrooms for 3–4 minutes, or until tender.

Return the chicken to the pan and add the wine.

Cook over a moderate heat until the liquid has reduced by half.

In a separate pan melt the butter and whisk in the flour, cook for 1 minute, stirring continuously.

Add the hot stock, a little at a time, and whisk until a smooth sauce is formed.

Reduce the heat and stir in the cream.

Add the reserved chicken and vegetable mixture and season with salt and pepper and set aside to cool.

Grease 6 ramekins or small ovenproof dishes, divide the chicken mixture among the ramekins and stand on a baking tray.

Roll out the pastry on a lightly floured surface and cut out rounds to form the tops of the pies.

Place a round on top of each ramekin and brush the pastry with egg wash.

Bake for 20–30 minutes, depending on size, until the pastry is puffed up and golden brown.