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.
Need finely chopped butter? Use frozen Westgold and a cheese grater for the best results.
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.