RECIPE

Chicken Pot Pies

Name: Chicken Pot Pies
Cook time: 40 mins
Total time: 40 min
Yield: 4
Ingredients: 1 packet Royco® Creamy Mushroom Sauce; ½ ready roasted chicken broken into bite size chunks; 1 punnet button mushrooms sliced; 30 g fresh sage leaves chopped; 1 tablespoon olive oil; 2 ml sea salt; 1 packet ready rolled puff pastry; 1 egg lightly beaten with 1 teaspoon of water

Cooking time

40 mins

Preparation time

15 mins

Serves

There's nothing quite like homemade pies. Royco® Creamy Mushroom Sauce adds to a delicious chicken filling, encased by flaky pastry.

1 packet Royco® Creamy Mushroom Sauce
½ ready roasted chicken broken into bite size chunks
1 punnet button mushrooms sliced
30 g fresh sage leaves chopped
1 tablespoon olive oil
2 ml sea salt
1 packet ready rolled puff pastry
1 egg lightly beaten with 1 teaspoon of water

Products used

Creamy Mushroom Dry Sauce

Vegetarian

Replace the chicken in this recipe with lightly steamed broccoli and cauliflower.

Family Friendly

Help your little ones cut shapes with a cookie cutter out of the scraps of leftover pastry. Top each pie with the shapes for a fun dinner.

1.
Preheat oven to 200°C.
2.
Prepare Royco® Creamy Mushroom sauce according to pack instructions.
3.
Heat a large non-stick frying pan & add oil & mushrooms to the pan. Lightly salt mushrooms, & stir fry until mushrooms are cooked & liquid has evaporated.
4.
Mix mushrooms together with chicken, sage & sauce. Divide the mixture into 4 ramekins.
5.
Roll out puff pastry & cut out rounds, ½ cm larger than the ramekin diameter. Brush egg onto the ramekin rims & close with pastry lids. Make 3 slits in each lid for steam to escape.
6.
Brush tops with remaining egg. Bake for 30 min, until the pastry is risen & golden.
7.
Serve with kettle fried chips & green salad.
•
These pies can be made in advance and kept unbaked in the fridge, but let the filling cool before covering with pastry.