preheat oven to 200. heat oil in medium saucepan and cook 1 leek (thinly sliced), 2 rindless bacon rassers, and 200g halved mushrooms, stirring until leek softens.
Stir in 1 tb flour and cook until mixture thickens and bubbles. Gradually add 250ml of chicken stock and cook, stirring until mixture boils and thickens. Stir in 1/3 cup cream, 1 tb dijon mustard nad 3 cups of coarsely chopped roasted chicken (or 480g). Divide mixture among 4 1 cup ovenproof dishes and top each with a pastry quarter (puff pastry). bake until browned... about 20 mins.
You could also use mashed potatoes instead of the pastry and have it in a casserole dish.
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