Individual Chicken Pot Pies
- ¼ cup butter
- 2 Tbsps all-purpose flour
- 1 cup hot chicken stock
- 1 cup button Mushrooms (sliced)
- 4 Tbsps cream (18% fat)
- 2.333 cups canned Sweet corn (drained)
- 3 ¼ cups diced, cooked chicken
- 4 tsps freshly chopped thyme
- 18 ozs Puff pastry
- 1 egg yolk (beaten)
- 1 Tbsp Mustard seed
Preheat the oven to 220°C (200° fan) 425°F gas 7.
Melt half the butter in a pan. Whisk in the flour and cook, whisking constantly, until bubbling. Whisk in the stock and bring to a boil. Cook for 2-3 minutes, then remove from the heat and allow to cool for 5 minutes.
Heat the remaining butter in a frying pan and cook the mushrooms for 5-7 minutes until lightly browned and tender.
Whisk the cream into the thickened mixture and stir in the mushrooms, sweetcorn, chicken and thyme. Season to taste with salt and pepper. Spoon into 4 individual pie dishes.
Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes.
Dampen the pie dish rims with a little water and cover with the pastry lids, leaving an overhang of 2.5cm|1" around the edge of the dishes. Press together to seal. Brush with egg yolk and sprinkle with mustard seeds. Cut a hole in the top of the pies to allow the steam to escape.
Bake for about 25 minutes until the pastry is crisp and golden.