Mushroom & Chicken Pot Pies

Preheat oven to 180°C

In a large frying pan over medium-high heat, add olive oil and half of the chicken and cook for 3-4 minutes or until lightly browned. Remove from the pan and set aside in a large bowl. Add the remaining chicken and cook for 3-4 minutes. Add to the bowl and set
aside.

Return the frying pan to the heat. Add half the butter to the pan, followed by onion and garlic and cook for 2 minutes. Add the thyme leaves and chopped leek. Cook, stirring for 3-4 minutes or until softened. Add mushrooms and cook for 2-3 minutes. Transfer
mushroom mixture to the bowl with the chicken.

Return the frying pan to the heat with remaining butter. Once butter has melted, add flour and stir over low heat for 1-2 minutes. The mixture will be lightly golden and will resemble dry breadcrumbs. Add cream to the pan. Stir to combine, ensuring the flour does not stick to the base of the pan. Simmer for 5 minutes or until thickened.

Return the chicken and mushroom mixture to the pan. Stir to combine. Season to taste with salt and pepper.

In the meantime, prepare the pastry by tracing a knife around the outside edge of a pie dish or 4 ramekins and lightly whisk the egg in a small bowl.

Spoon the chicken and mushroom mixture into the dish/s. Brush egg mixture evenly around the rim of the dish/s.

Place pasty over the dish/s and pinch to edges to seal.

Brush the pastry with egg mixture and sprinkle with additional thyme leaves. Use scissors or a sharp knife to snip 3-4 holes in the top of the pastry.