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October 13, 2013

Chicken, Bacon & Mushroom Pot Pies

Chicken Bacon and Mushroom Pot Pies    www.withablast.net

Chicken pie will always be a favorite and I think that goes for the majority of countries.

I have a favorite recipe which I always turn to, but this time I was in the mood for something new.  This recipe can be made in small ramekins as individual portions or in a large oven dish, without altering the baking times.

Chicken and Bacon always play well together and if you add Mushrooms, you have a winner !

CHICKEN BACON & MUSHROOM POT PIES

Ingredients
  • 4 Chicken Fillets, cooked and cubed or shredded
  • 2 TB Olive Oil
  • 1 Onion, chopped
  • 2 t Garlic, crushed
  • 125g Bacon Bits
  • 250g Mushrooms. chopped roughly
  • 2 TB Flour
  • 1 cup Milk
  • 1/2 cup Fresh Cream {whipping cream/double cream}
  • 2 TB Thyme, chopped
  • Salt & Black Pepper, to taste
  • 1 Roll Frozen Puff-Pastry, defrosted
  • Milk, to brush pastry
Directions
  1. Pre-heat the oven to 200 deg C (400 deg F) - spray 6 - 8 ramekins (or 1 large dish) with cooking spray.
  2. 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.
  3. Add Milk and Fresh Cream - simmer until sauce thickens.
  4. Stir in the cooked Chicken and Thyme - season to taste with Salt & Pepper.
  5. Spoon mixture into the prepared ramekins/dish.
  6. Cover with Puff Pastry (cut to size) - brush with Milk and make a slit or two in each pastry top.
  7. Bake 15 - 20 minutes until puffed and golden brown.

Serve with salads or any other sides.

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