Chicken and Mushroom pot pies 😚

A little comfort food can go a long way 🤭🤤 Quick and easy pot pies, guilt free portions. 500 g Chicken fillet (3-4pieces) cut and steamed with salt, pepper and 1 tsp of ginger and garlic 1 medium onion chopped 2 Tbls olive oil 2 tsp Garlic and ginger paste 1/4 tsp Black pepper Salt to taste 2 sticks of chicken stock concentrate (Woolworths - see attached image) White sauce: 2tblsp butter 3 tsp Corn flour or maizena 1 trays mushroom chopped 250ml fresh cream 250ml fresh milk 3-4 curry leaves 1 tsp crushed red chilli 1/2 tsp cayenne pepper 2 tsp ground black pepper 1 tsp salt 2-3 cloves garlic, minced 1/2 cup sharp cheddar 1/2 cup grated parmesan Half tsp Parsley ,Tyme , dried herbs 1 kg puff pastry - leave out at room temperature and cover with a damp dishcloth. 1. Steam cubed chicken fillets with salt, pepper and ginger garlic, add a little water to steam. Remove off heat. 2. Allow oil to heat, saute onions, chicken cubes ,salt pepper and all above spices mentioned .Cook until tender, add in stock as per instructions. 3. White sauce: In another pot, add in mushrooms and allow to simmer. Remove from pot, keep remainder water. 4. On medium heat, add butter. Add in maizena once butter starts bubbling. Cook for 2 mins. 5. Add in cream and milk, curry leaves and spices. Allow to simmer for 10 mins. 6. Add in mushrooms and let it simmer for a further 5-8 mins. 7. Add cooked chicken. Cook for 5 mins. 8. Add in cheeses and allow to simmer for 3-5 mins. Remove off heat 9. Roll out pastry to your desired shape depending on the pie dish. I use ramekins. 10. Grease pie dish / ramekins. Line with pastry and prick pastry with fork. 11. Add filling, top with breadcrumbs and grated cheese before covering the filling with pastry. 12. Prick the top and egg wash. 13. Bake in preheated oven at 180 for 30-45mins or until the top pastry has browned as desired #comfortfood #pies #homebaked #chickenpotpie #sincerelymiks #homecooking