COUNTRY CORNFED CHICKEN POT PIES

INGREDIENTS

500g Game Farm Cornfed chicken thigh fillets, cut into 2cm chunks
2 tablespoons olive oil
30g butter
1 cup sliced mushrooms
1 leek, white part only, finely sliced
1 tablespoon flour
1/3 cup white wine or water
1 teaspoon seeded mustard
1 cup chicken stock
1/2 cup thick cream
1 carrot, peeled, cooked, diced
1 cup frozen peas, cooked
1 tablespoons chopped fresh or 1/2 teaspoon dried tarragon
2 sheets puff pastry, thawed
1 egg yolk

METHOD

Heat the olive oil and the butter in a frypan over medium heat, add the cornfed chicken and cook until lightly browned and almost cooked through. Remove cornfed chicken and set aside. Add the mushrooms and cook for five mins. Remove and set aside. Add the leek to the pan and cook over low heat for two to three minutes or until softened. Stir in the flour and cook for one minute. Whisk in wine and mustard and bring to the boil for one minute, then pour in stock and cream and cook, stirring, for a further five minutes over medium-low heat. Add the cornfed chicken to pan with cooked vegetables and tarragon and season well and allow to cool a little. Preheat the oven to 200°C. Using ramekins as a guide, cut out four rounds of pastry from sheet of puff pastry. Lightly grease 4 x 1 1/4 cup oven proof ramekin dishes. Divide cornfed chicken mixture evenly between dishes. Place pastry discs on top of cornfed chicken mixture. Pierce a small hole in the centre of each pastry lid. Brush each pie with egg wash made from mixing egg yolk with one tablespoon of water. Place ramekins on a baking tray and bake in pre heated oven for 10 minutes or until golden and puffed.