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Chicken pot pies

Preparation and cooking time
40 min
6 persons
  • 1tbsp peanut oil
  • 300g/10.5 oz sliced mushrooms
  • 1 onion (finely chopped)
  • 5 carrots (sliced)
  • 1 l chicken stock
  • 4 tbsp butter
  • 6g/0.2 oz all-purpose flour
  • 900g/2 lbs chicken breasts (cut into 2 cm / 1 inch cubes)
  • 115g/4 oz frozen peas
  • 1 tsp chopped fresh thyme
  • 2 sheets rolled dough pie crusts
  • 1 egg (lightly beaten)
  • Salt and pepper

Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a large saucepan. Add the mushrooms and onion and cook over medium heat, stirring frequently for 7 minutes. Add the chicken cubes, carrots, celery and half the stock and bring to a boil. Reduce the heat and simmer for 12 minutes, until the vegetables are almost tender.Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring continuously, for 4 minutes. Gradually beat in the remaining stock. Simmer, stirring, until thick. Stir in the vegetable mixture, chicken, peasand thyme. Simmer for another 5 minutes. Season to taste with salt and pepper. Divide the mixture among six ramekins.Roll out the dough on a floured surface and cut out6 circles (± 2 cm larger than the ramekins). Place the dough circles on top of the filling and crimp the edges. Cut a small cross in the centers. Bake the ramekins in the oven for 15 minutes (200°C/400°F/Gas 6) until golden brown.