A simple to make mushroom pot pie recipe. It’s made using only one pot or pan and you can buy the puff pastry. By using ramekins, you have the advantage of not having any soggy pastry plus it’s a lot simpler to make. They also look a lot more impressive than regular pies if cooking them for a dinner party. Once you crack open that flaky pastry crust, a puff of steam comes out together with a beautiful aroma. It’s almost theatrical!
Cut the chicken breasts into cube shape chunks. Place a large deep pan on high heat with olive oil. Add chicken and cook until slightly brown. (You may need to do this in two goes if your fire is not hot enough). Season with salt and pepper. Add the thyme, chopped shallots, minced garlic cloves, mustard and butter. Mix ingredients well until the butter has melted.
Add the flour, mix well to coat evenly, then add the frozen peas, and diced mushrooms. Mix well ad add chicken stock and cream. Mix well and turn heat to low and simmer gently for 20 minutes. (Stir often so the bottom doesn’t burn).
Divide your chicken filling to fill six ramekins and fill each one. Set aside.
Make some eggwash using one egg, beaten with a fork.
Place your puff pastry sheets on a work bench. Brush with egg-wash. Using a cutter approx half an inch larger than the ramekins, cut out six circles of pastry.
Place on top of each ramekin containing the hot filling and fold back the edges over the side.
Place all ramekins on a baking sheet pan and bake in oven for 20 minutes at 400°F – 200°C. They are ready when the pastry is golden brown. Serve immediately.
By Joel Mielle
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