These homemade pot pies will bring a bit of class to any picnic or rustic long lunch. Full of hearty vegetables, tasty chicken and herbs with a buttery puff pastry topping, you will feel like you are basking in the Tuscan fields of Italy.
Unsalted butter in your baking is the best way to start. If you feel it needs a pinch of salt, you can add it later.
1 cup chopped mushrooms
25g Westgold butter
1 packet puff pastry
3 chicken breasts, diced
1 tbsp Tuscan spices
1 sachet mushroom soup mix
1/2 cup sour cream
Heat oven to 200°c (fan bake) or 220°c (standard bake).
Fry the leeks and mushrooms in butter until soft and leeks have separated, then place in a large bowl.
Fry the chicken in the same pan, coating with your Tuscan seasoning as you fry.
Make up the soup mix with 1 cup boiling water, then add to the chicken once it's cooked, along with sour cream and simmer until sauce is thick.
Spread mixture across four x 2 cup capacity ramekin, then egg wash the tops of the ramekins.
Cut rounds of pastry, and 'top' the ramekins with the pastry, being careful to press down the edges with a fork so the top sticks. Pierce the top 3 or 4 times with the fork so steam can escape, then egg wash again.
Cook for about 20 mins, until tops are golden and crispy.