Chicken and mushroom pot pies with steamed greens and baby potatoes
4 serves
15 m
50 m
Ingredients
- Spray olive oil
- 2 tablespoons olive oil
- 400 g lean chicken breast, cut into 1 cm pieces
- 2 small leeks, sliced
- 2 cloves garlic, crushed
- 300 g button mushrooms, sliced
- ¼ cup wholemeal plain flour
- 1½ cups reduced fat milk
- ½ teaspoon cracked black pepper
- 4 sheets filo pastry
- 1 egg, lightly beaten
- 8 baby potatoes
- 2 bunches broccolini, trimmed
Method
Step 1
Preheat oven to 200 °C. Spray 4 medium sized ramekins or oven dishes with olive oil.
Step 2
Place a medium heavy based pan over medium heat and add 1 tablespoon olive oil. Add the chicken and cook for 10-12 minutes or until cooked. Remove meat from the pot and set aside.
Step 3
Add remaining olive oil to the pan and saute leeks, garlic and mushrooms for 5-6 minutes, or until just softened. Add the flour and cook for 1-2 minutes. Add the milk and black pepper and cook for a further 4-5 minutes or until thickened. Return the chicken to the pot and stir to combine. Refrigerate mixture until cooled completely. Meanwhile, bring a medium sized pot of water to the boil. Add potatoes and cook until tender, approximately 15 minutes, drain.
Step 4
Bring a small pan of water to the boil. Add the broccolini and simmer for 4 minutes until tender. Drain.
Step 5
Once chicken mixture has cooled, divide chicken mixture between ramekins/oven dishes. Roughly press down 1 piece of filo on top of every ramekin and brush with egg.
Step 6
Bake for 20 minute or until golden. Serve with steamed greens and potatoes.
