Chicken & Mushroom Pot Pie


You’ll need eight 10 cm ramekins for this recipe.

Makes 8

1 roasted or barbecued chicken, meat shredded
1 cup chopped chives
⅓ cup chopped tarragon
10 swiss brown mushrooms, quartered
1½ cups (360 g) low fat sour cream
½ cup (125 ml) chicken stock
sea salt and white pepper
2 sheets ready-rolled puff pastry, thawed if frozen
1 organic egg, beaten
green salad, to serve


Preheat fan-forced oven to 200°C.
In a large bowl, mix together the chicken, herbs, mushrooms, sour cream, chicken stock and salt and pepper to taste.

Lay the pastry sheets out on a clean benchtop and cut eight rounds of pastry slightly larger than your ramekins. Fill the ramekins with the chicken mixture and top with a pastry lid, then brush with beaten egg. Press down the edges to seal and sprinkle with salt.

Bake on an oven tray for 20 minutes until the pastry is puffed and golden, then serve with a leafy green salad.

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