Summer Chicken and Pea Pot Pies
Ingredients
Method
1
Heat the oil in a small frying pan, sauté the mushrooms and thyme for 5 minutes.
2
Mix the Bisto Gravy for Roast Chicken with ½ cup boiling water and add to the mushroom. Cook for 2 minutes, set aside to cool.
3
Mix the sautéed mushrooms, cream cheese, shredded chicken and peas. Season with salt and pepper.
4
Place the mushroom and chicken filling into ramekins, cut out pastry circles and place on top of the pie filling. Crimp the edges with a fork and make a hole in the middle of each pie.
5
Brush with beaten egg and bake at 220° C for 20 minutes, until golden and puffed.
This recipe uses:
