Possum’s Recipe Book

Photography by J C Hugo Richardson

Individual Mushroom and Chicken Pie

Serves 4           

1 packet puff pastry
1 onion – sliced
250g mushrooms – chopped small
250g cold chicken – chopped 
1tbsp olive oil
1tbsp butter
1tbsp tomato purée
1tbsp soy sauce
250ml vegetable stock
200g mature cheese – grated
Sea salt
Black pepper
4 ramekin dishes
Pre-heat oven to 200C (Fan)
Heat oil and butter in a deep fry pan.
Add onions and mushrooms and cook until getting tender
Then add chicken (if using raw chicken breast fry in oil and butter first).
After that add tomato purée, soy sauce and vegetable stock.
Cook until the liquid is reduced by half.
Take off the heat and share between ramekin dishes.
Sprinkle cheese on top of each dish.
Cut circles in puff pastry to fit over the top of the dishes.
Cut a small hole in the middle of each lid.
Any leftover pastry could be cut into leaves etc.
to decorate the top of the pie.
Bake in the oven for about 20mins or until pie crust is nicely browned.
Serve with mashed potatoes and peas.