Creamy Chicken and Mushroom Pies by Eatmeerecipes

Ingredients

• 4 chicken breasts, cubed
• 250g mushrooms, chopped
• 1/2 onion, chopped
• 1 tsp crushed garlic
• 100g butter
• 2 tbsp olive oil
• 1 tsp corn flour
• 500ml fresh cream
• 1/4 cup water
• 400g shortcrust pastry
• 400g puff pastry
• 1 egg, beaten (for egg wash)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp chicken spice
• 1 tsp dried thyme
• 1 tsp dried parsley

Instructions

1. Season the cubed chicken with salt, black pepper, garlic powder, chicken spice, thyme, and parsley.
2. Heat olive oil in a pan over medium-high heat and sear the chicken for 5 minutes.
3. Add butter, onions, and mushrooms to the pan; sauté for another 5 minutes until softened.
4. Stir in the crushed garlic and cook for 2 minutes, then stir in the corn flour.
5. Pour in the fresh cream and water, stirring until the mixture thickens slightly, then remove from heat and let cool completely.
6. Preheat your oven to 200°C (400°F).
7. Line 8 foil tins with cut-out shapes of shortcrust pastry.
8. Fill the pastry-lined tins with the cooled chicken and mushroom mixture.
9. Brush the edges with egg wash, then top with puff pastry lids cut to size.
10. Crimp the edges with a fork and pierce the center of each lid to allow steam to escape.
11. Brush the tops with egg wash and bake for 20-25 minutes until the pastry is puffed and golden brown.