Chicken and Mushroom Pot Pies

• Meat

  • 1 lb Chicken breast meat

• Produce

  • 2 cloves Garlic
  • 1 lb Mushrooms
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 3 tbsp Oil

• Bread & Baked Goods

  • 1 sheet Puff pastry

• Dairy

  • 2 tbsp Butter
  • 2 cups Milk

• Beer, Wine & Liquor

  • 1 oz White wine

Found on savorynothings.com

Description

Directions

• Heat 1 tablespoon oil in a large frying pan over medium high heat. Brown the chicken until golden, about 4-5 minutes. Remove from the pan and set aside.
• Heat the remaining two tablespoons of oil in the pan. Add the shallot and garlic and cook for 1-2 minutes. Add the mushrooms and cook until softened, about 8-10 minutes. Season with salt and pepper and deglaze with the white wine.
• Whisk the flour into the milk to make a slurry. Pour over the mushrooms and cook until thickened. Stir in the butter and the chicken.
• Preheat the oven to 390°F. Divide the filling between four ramekins or small baking dishes. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg.
• Bake for 20 minutes or until the pastry is puffed up and golden.

Nutrition