Michael Underwood – TV Presenter and father of two – is back in the Scoff kitchen showing you how to have fun and cook exciting, delicious meals for you and your children. Here he shows you how to make quick and easy mini chicken, mushroom and leek pies. These pies are very flexible to your children’s taste as you can put other ingredients in and experiment with different meats and vegetables. Tasty!
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450 ml Chicken Stock
3 Chicken Breasts
100 g Button Mushrooms
75 g Butter
2 Garlic Cloves
50 g Plain Flour
200 ml Milk
150 ml Double Cream
Bunch of Tarragon
Puff Pastry Sheets
Salt and Pepper for Seasoning
STEP 1: CHICKEN STOCK
Pour the chicken stock into a pan, put on the lid and heat up.
STEP 2: COOK CHICKEN BREASTS
Add the chicken breast to the simmering stock and cook for ten minutes.
STEP 3: FRY THE LEEK AND MUSHROOMS
In another pan, fry the leeks and mushrooms until soft, add the garlic and cook for another minutes or so, then add the rest of the butter and the flour.
STEP 4: POUR IN MILK AND THICKEN UP SAUCE
Start to slowly pour in the milk as well as around half the stock. Keep stirring over a low heat and the sauce will begin to thicken up slightly. Season well, remove from the heat and pour in the cream, then leave to cool.
STEP 5: ADD CHICKEN
Cut the chicken breast into small chunks and stir into the creamy sauce.
STEP 6: CUT OUT PUFF PASTRY LIDS
Using the rim of the pots you’re cooking the pies in, cut out a slightly larger circle of puff pastry to make the lid.
STEP 7: ASSEMBLE PIES
Fill each pot about ¾ full with the chicken and leek mixture then add the pastry lid and press the edges together firmly to seal.
STEP 8: BRUSH WITH EGG
Using a knife, put a small hole in the middle of the pastry lid and brush the top with egg.
STEP 9: COOK AND ENJOY
Cook at 180 degrees for around 20 mins or until the pies are golden brown.