Chicken and Mushroom Pies

30 mins
Serves 1
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Directions

  1. 1Start by deboning chicken thighs.
  2. 2Season chicken with salt and pepper.
  3. 3To a hot pan, add oil and butter.
  4. 4Cook the chicken and place aside.
  5. 5Add onion to the same pan and cook till translucent.
  6. 6Now add mushrooms and garlic.
  7. 7Return the chicken along with fresh thyme and Dijon mustard.
  8. 8Finish with salt and pepper.
  9. 9Cook for a few minutes, then place aside.
  10. 10Next, grate some cheddar.
  11. 11In a saucepan on medium heat, melt butter.
  12. 12Then add flour.
  13. 13Now add milk and chicken stock and cook till it thickens.
  14. 14Take off the heat and finish with salt and pepper and the cheese.
  15. 15Add this béchamel to the chicken.
  16. 16Now cut rounds in puff pastry.
  17. 17Line a greased muffin tray with puff pastry rounds.
  18. 18Add your filling to the puff pastry lined muffin tray.
  19. 19Close with more puff pastry.
  20. 20Now brush with egg wash.
  21. 21Bake for 30 minutes at 200 C.

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 400 g chicken thighs
  • Salt and black pepper, to season
  • 1 medium onion
  • 2 cloves garlic
  • 250 g mushrooms
  • 1 tsp fresh thyme leaves
  • 1 tsp Dijon mustard (optional, for depth)
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • 0.5 cup chicken stock
  • 0.5 cup grated cheese (Parmesan, cheddar)
  • Salt and pepper, to taste
  • 3 sheets puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Equipment

muffin trayhot pansaucepan
Chicken and Mushroom Pies | Clip Recipe