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Chicken and mushroom pot pies


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 teaspoons thyme leaves
  • 250g chicken breast fillet, cubed
  • 250g mushrooms, sliced (see tip)
  • 2 tablespoons cornflour
  • 2 cups skim milk
  • ¼ cup chicken stock
  • 2 green onions, roughly chopped
  • 410g corn kernels, drained
  • 100g broccoli florets, blanched, refreshed
  • 4 sheets filo pastry

Chicken and mushroom pot pies

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Preheat oven to hot, 200°C . Arrange four 1¼-cup ramekins on an oven tray.

Heat oil in a large frying pan on medium. Saute onion and thyme for 1-2 minutes. Add chicken, cook 4-5 minutes. Stir in mushrooms and cook for further 3-4 minutes. Set aside.

In a saucepan, stir cornflour into ½ cup milk, until smooth. Gradually add remaining milk and chicken stock, stirring until smooth. Heat on medium, stirring constantly, until mixture boils and thickens. Reduce heat to low and simmer 3 minutes. Add green onions and season to taste.

Mix sauce into chicken mixture with corn and broccoli. Divide mixture evenly between dishes.

Spray each sheet of filo with oil. Fold in half and spray again. Scrunch each sheet and place on top of each pie. Bake for 10-12 minutes, until pastry is golden and crisp.

Cook's tip

- Try using a variety of mushrooms.

- Turkey meat, or even firm-flesh fish, can be substituted for chicken. With fish, reduce cooking time to 3-4 minutes.

- Corn and broccoli can be replaced with same amount of frozen vegetables.

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