Chicken, bacon and mushroom pot pies

Recipes / Appetiziers

Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.

Recipe «Chicken, bacon and mushroom pot pies» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 40g butter, 6 chicken thigh fillets, chopped, 4 bacon rashers, coarsely chopped, 200g Swiss brown mushrooms, quartered, 1 leek, white part only, thinly sliced , 2 tbsp plain flour, 1 1/2 cups Massel chicken style liquid stock, 1/4 cup sour cream , 2 tsp Dijon mustard, 1 tbsp finely chopped tarragon, 1 sheet ready-rolled frozen puff pastry, 1 egg, lightly whisked.

Ingredients:

  • 40g butter 
  • 6 chicken thigh fillets, chopped 
  • 4 bacon rashers, coarsely chopped 
  • 200g Swiss brown mushrooms, quartered 
  • 1 leek, white part only, thinly sliced 
  • 2 tbsp plain flour 
  • 1 1/2 cups Massel chicken style liquid stock 
  • 1/4 cup sour cream 
  • 2 tsp Dijon mustard 
  • 1 tbsp finely chopped tarragon 
  • 1 sheet ready-rolled frozen puff pastry 
  • 1 egg, lightly whisked 

Instructions

  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.