Lunch Special: Country Chicken and Mushroom Pot Pie

Freshly baked country chicken and mushroom pie, bursting with country freshness and goodness, the ultimate in comfort food. Juicy chicken breast and luscious, buttery mushroom smothered in a rich, creamy, stock-based sauce with loads of fresh garden herbs and just that touch of freshly ground pepper. Accompanied with seasonal locally harvested vegetables.

Country Chicken and Mushroom Pot Pie
Recipe for 4 pot pies in ramekins:

500 g chicken breast, diced int0 2 cm cubes
150 g mushrooms, sliced
5 T plain flour
1 T olive oil
2 t butter
100 mL cream or milk
400 mL stock
2 T chopped herbs (oregano, parsley, thyme, sage)
1 onion, cut into 2 cm pieces
1 sheet puff pastry
salt and pepper



1. Fry mushroom lightly in butter until golden brown. Remove.
2. Toss chicken in 3 T flour seasoned with pepper and salt
3. Brown the chicken in olive oil. Remove.
4. Saute onion in the pan. Remove.



5. Add the remaining flour to the pan. Lightly brown. Slowly add stock to make a roux.
6. Return chicken, mushroom and onions to pan. Add cream. Simmer gently to thicken.



7. Add herbs. Adjust seasoning.



8. Simmer 5 minutes to blend flavours. Remove from heat and cool.



9. Place pie filling in 4 ramekins. Cover with quarter sheets of puff pastry. Cut a hole in the centre.
10. Bake at 220 degrees Celsius for 25 minutes until golden and bubbling hot.