Chicken, ham and mushroom pot pies
This pie recipe is the perfect excuse to use up any leftover chicken or ham you may have in your fridge. Being a pot pie, you can freeze these individually in the ramekins to cook when needed.
Ingredients
- 50 g butter
- ½ onion diced
- 250 g mushrooms sliced
- 1 tbsp wholegrain mustard
- 45 g plain flour
- ¾ cup chicken stock
- ½ cup creme fraiche
- Juice of 1 small lemon
- 1 cup baby spinach
- 1 ½ cups cooked chicken meat roughly diced
- 1 cup ham off the bone roughly diced
- 2 sheets store bought puff pastry
Instructions
- Preheat oven to 200 °C.
- In a deep frying pan or saucepan, melt the butter over a low to medium heat. Add the onion to the pan, and cook until softened. Next add the mushrooms and cook down until golden and soft.
- Stir the mustard into the mushroom mixture, followed by the flour. Stir constantly for two minutes, then add the stock and creme fraiche stirring until smooth and the sauce starts to thicken.
- Stir in the lemon juice, spinach, cooked chicken and ham to the mushroom mixture, and season to taste.
- Divide the mixture amongst 6 ramekins or place into a pie dish. Top with a pastry lid, egg wash if desired, then bake for 15-20 minutes or until the pastry is puffed, golden brown and cooked through. Serve immediately.
Notes
If you want to make these pies to freeze, cool the pie mixture completely before placing into ramekins. Top with pastry then cover and freeze until desired.
Tried this recipe?Let us know how it was!
