Just made chicken, leek and mushroom pies with homegrown leeks, beans and carrots. It tasted soo good!
4 chicken breasts
3 tbs flour
8 button mushrooms
3 cups chicken stock
Brown chicken. Put to one side. Cook onion and leeks until soft. Add flour, stirring well. Add 2 cups of stock a little at a time. Return the chicken to the pan along with the mushrooms. Slowly add the 3rd cup of stock until desired consistency is reached. Add thyme and cream. Cook uncovered on medium heat for 10-15 mins. Spoon into ramekins (the mixture made 7 for me). Top with ready made puff pastry. Cook at 200 degrees celsius for 25 mins (190 degrees for fan forced ovens). Serve with your favourite veg. 🙂