PASTRY MINI CHICKEN PIE

This chicken pie is comfort food  creamy, tasty filling is quick and easy to make. You can adapt the recipe quite easily depending on your personal tastes (e.g. replace the mushroom with leek or add some cream to thicken the gravy)." I used the store bought pastry sheet its easy and simple.

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Ingredients

6 pieces of streaky bacon cut into strips

1 tsp garlic

3 tsps of olive oil

2 1/2 sliced mushroom

1/2 cup mixed vegetables

600g chicken thigh pieces

½ cup plain flour

Pinch of mixed herbs

1 Tbsp butter

500ml hot chicken stock

1 sheet of butter ready-rolled puff pastry

Preparation

1. Preheat the oven to 220°C. In a deep frying pan, fry the bacon strips in the garlic & oil until beginning to crisp, then add the mushroom pieces and soften them in the pan with the bacon.
2. Put the chicken pieces in a pot with the flour and mixed herbs and toss them about.
3. Add the butter in the bacon & mushroom pan before adding the chicken pieces and all the flour left in the bag. Stir around until the chicken begins to colour.
4. Pour in the hot stock, stirring to form a sauce, and let this simmer for 5 minutes.
5. Add the mixed vegetables and simmer for a while again
6. Take a medium sized pie pot and make a pastry rim - by cutting approx. 1cm strip of pastry and line the top of the pot. Dampen the edges with a little water to make the pastry stick.
7. Cut a circle bigger than the top of the pie pot for the lid, and then pour in the chicken filling.
8. Dampen the rim of the pastry again and then place on the lid of the pie, sealing the edges with your fingers or the underneath of the prongs of a fork.
9. Cook the pie for about 20 minutes. Once cooked, it should have puffed up nicely.