Creamy chicken and mushroom pies
(at time of publication)
- spray oil
- 500g chicken breast fillets, diced
- 1 large leek, thinly sliced
- 250g button mushrooms, sliced
- 2 cloves garlic, minced
- 1 ½ tablespoons flour
- ½ cup liquid no-added-salt chicken stock
- ⅓ cup Philadelphia Cream for Cooking — Light
- 1 cup frozen baby peas
- 1 tablespoon wholegrain mustard
- 1 sheet reduced-fat puff pastry
- 2 bunches steamed broccolini or 1 head broccoli
1 Preheat oven to 200°C. Spray a large deep non-stick frying pan with oil and set over a high heat. Add diced chicken and cook in 2 batches for 4-5 minutes or until golden. Remove chicken from pan and set aside.
2 Return frying pan to a medium heat and spray with oil again. Add leek to pan. Cook, stirring occasionally, for 5 minutes or until soft. Add mushrooms and garlic to pan. Cook for 3 more minutes or until browned.
3 Stir flour into vegetable mixture and cook for 30 seconds then gradually stir in stock and cooking cream. Bring to the boil. Transfer reserved chicken to pan with peas and simmer for 2 more minutes or until sauce thickens. Stir mustard through chicken mixture.
4 Cut 4 puff-pastry rounds large enough to cover the tops of 4 x 375ml-capacity ovenproof ramekins. Divide chicken mixture among ramekins, topping each with a 10.5cm pastry round and pressing edges to seal. Bake for 15-20 minutes or until pastry is puffed and golden.
5 Serve chicken and mushroom pies with steamed broccolini.
Make it gluten free: Use gluten-free flour, stock, mustard and pastry.
These pies are suitable to freeze (before baking).
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 6g
Dietary fibre 10g
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