Chicken and Mushroom Pot Pie

Looking for a comforting and easy-to-make meal that the whole family will love? Try this Supa Mama chicken and mushroom pot pie recipe! Made with hearty ingredients and a touch of Supa Mama’s love, this dish is sure to be a crowd-pleaser.

Ingredients:

1 tbsp olive oil

600g chicken thigh fillets, chopped

200g cup mushrooms, quartered

2 cups chicken stock

1 1/2 cups frozen peas

1/2 cup cream

1 tbsp traditional gravy powder

2 sheets frozen puff pastry

1 leek, halved and sliced

4 small potatoes, peeled and chopped

1 egg, lightly beaten

Directions:

Preheat your oven to 220C or 200C.

Heat olive oil in a large frying pan on medium. Cook leek for 5 mins, until soft but not brown.

Increase heat to high, add chicken and cook for 3-5 mins, stirring until brown. Add mushrooms and potato and cook for 2-3 mins, until mushrooms are soft.

Add stock and peas and bring to boil. Reduce heat to low and simmer for 5 mins.

Stir through cream and simmer for another 2 mins. Mix together and 1 tablespoon of water. Add to chicken mixture and simmer for 2-3 mins, until slightly thickened. Add Salt to taste.

Spoon the mixture into 4 x 1-cup ramekins.

Cut 4 x 12cm rounds from the puff pastry sheets. Lay each round over the filled ramekins, pressing edges to seal. Slash a steam hole in the centre of each. Brush with a little egg wash.

Bake for 20 mins, until puffed and golden.

For a Supa Mama twist, use olive oil to cook the leek and brush it on the pastry for an extra delicious flavor!