Hearty, comforting Chicken Bacon and Mushroom Pot Pies in a rich, creamy sauce. So perfect (and easy) on a cold Winter’s day!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Ingredients
- 4 Chicken Fillets, cooked and cubed or shredded
- 2 TB Vegetable Oil
- 1 Onion, chopped
- 2 t Garlic, fresh, crushed
- 125 g Bacon Bits ( 4 oz )
- 250 g Mushrooms, chopped roughly ( 8 oz )
- 2 TB Flour
- 1 cup Milk
- 1/2 cup Fresh Cream (whipping cream/double cream)
- 2 TB Thyme, fresh, chopped
- Salt and Black Pepper, to taste
- 1 Roll Frozen Puff Pastry, defrosted
- Milk, to brush pastry
Instructions
-
- Pre-heat the oven to 200 deg C (400 deg F) – spray 6 ramekins (or 1 large dish) with cooking spray
- Heat the Oil and saute the Onion and Garlic until just soft – cook until the Bacon is done – add Mushrooms – cook approximately 5 minutes until the Mushrooms are soft and brown – sprinkle over the Flour – stir through and cook 1 minute
- Add Milk and Fresh Cream – simmer until sauce thickens
- Stir in the cooked Chicken and Thyme – season to taste with Salt and Pepper
- Spoon mixture into the prepared ramekins/dish
- Cover with Puff Pastry (cut to size) – brush with Milk and make a slit or two in each pastry top
- Bake 15 minutes or until puffed and golden brown
Nutrition Information
Yield
6 ServingsAmount Per ServingCalories: 476 | Total Fat: 26g | Saturated Fat: 9g | Trans Fat: 0g | Unsaturated Fat: 15g| Cholesterol: 92mg | Sodium: 648mg | Carbohydrates: 27g | Fiber: 4g | Sugar: 4g | Protein34g
