What a hectic day! I'm off out to a friend's baby shower tonight so I'm posting in between scrapbooking this morning, about a trillion chores and errands and before I race off to pick up Offspring #1 from school which is before we hit soccer training at 5pm and in the middle I need to organise dinner for tonight.
I made this one for dinner the other night and it was a resounding success with all. #2 is being particularly fussy at the moment, what with her teeth and the still lingering cold, and appears to only enjoy mashed potatoes at the moment but even she polished this one off. I split a pie between the kids and served them with some steamed vegies and, you guessed it, mashed potato!
Chicken Leek and Mushroom Pies
from Cheap Eats
1 tablespoon vegetable oil
1 medium leek, thinly sliced
2 rindless bacon rashers (strips), thinly sliced
200g mushrooms, halved (I sliced them to hide them from the kids!)
1 tablespoon plain flour
1 cup chicken stock (I had some beef stock open so used that)
1/3 cup cream
1 tablespoon dijon mustard
3 cups coarsely chopped cooked chicken (I used three chicken breasts and this was perfect)
1 sheet ready rolled puff pastry, quartered
1. Preheat oven to 200C.
2. Heat oil in frypan; cook leek, bacon and mushrooms, stirring, until leek softens. Stir in flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock; cook, stirring until mixture boils and thickens. Stir in cream, mustard and chicken.
3. Divide mixture among four 1-cup (250ml) ovenproof dishes; top each with a pastry quarter. Bake, uncovered, in oven, about 20 minutes or until browned.