Mad Butcher's Butcher Est. 1971

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Chicken and Mushroom Pot Pies

INGREDIENTS

- 1 Onion
- 1 Tbsp Oil
- 1/2 tsp Tarragon
- 1/2 cup White wine
- 410g Mushroom soup
- 2 Chicken breasts
- 1 cup Frozen baby peas
- 1 Tbsp Wholegrain mustard
- 1 Egg
- 250g Puff pastry
Serves : 4
Cooking time:

METHOD

  1. Preheat oven to 210C. In a pan, cook leek or onion in oil for 5 minutes until soft. Add dried tarragon and wine. Increase heat and boil until reduced by half.
  2. Add soup, cooked chicken, peas and mustard. Heat to a simmer, then divide between four 300ml-capacity ovenproof pots.
  3. On a lightly floured surface, roll out the pastry to 3mm thick. Alternatively, you can use pre-rolled pastry sheets. Cut out four lids that are 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly press overhang onto sides. Brush pastry with egg, cut an air vent in the top of each pie and place pies on a baking tray. Bake for 15 to 20 minutes until pastry is golden brown.

Recipe from https: www.bite.co.nz

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