You will need:
- 1 Tbsp olive oil
- 1 Tbsp butter
- 500g chicken breast fillets, chopped
- 1 medium brown onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, trimmed, chopped
- 150g button mushrooms
- 2 large potatoes, chopped
- 1 Tbsp plain flour
- ½ cup dry white wine
- ¾ cup chicken stock
- ⅓ cup pouring cream
- ½ cup frozen peas
- 6 sheets ready rolled frozen puff pastry, thawed
- 1 egg, lightly beaten
Let's make it:
Step 1:
In a large frypan, heat half the oil and butter, cook chicken until lightly browned. Remove from pan.
Step 2:
In the same pan, heat remaining oil, cook onion, carrot, celery and mushrooms, stirring, until vegetables soften. Add potato, cook 1 minute.
Step 3:
Add flour and cook, stirring until mixture bubbles and thickens. Gradually stir in wine and bring to a boil.
Step 4:
Return chicken to pan with stock, bring to the boil, reduce heat, simmer uncovered for 8 minutes until potato is tender. Stir in cream and peas, season to taste.
Step 5:
Preheat the Sunbeam Pie Magic®. Cut out the base and top from the pastry sheets, using the Pie Maker cutter.
Step 6:
Place the pastry base into the pre heated Pie Maker. Carefully scoop ½ cup of the chicken filling into the pie cavity. Place the pastry top over the filling. Repeat the same process until the Pie Maker is full. Lightly brush the tops of the pies with the beaten egg.
Step 7:
Cook the pies until golden brown, approximately 8 minutes. Serve whilst hot or cool down and freeze for up to 6 months.
