Chicken And Mushroom Pot Pies

• 2 cups chicken stock
• 3/4 cup dry white wine
• 1 lb chicken breast fillets
• 3 tbsp butter
• 1 clove garlic, minced
• 1 None small leek, halved, thinly sliced
• 2 stalks celery, trimmed, thinly sliced
• 8 None medium button mushrooms, thinly sliced, 4 slices reserved
• 1/4 cup flour
• 1/2 cup heavy cream
• 1-2 sheets frozen puff pastry, thawed
• 1 tbsp milk

1. Preheat oven to 400u0b0F.
2. Bring stock and wine to a boil. Add chicken and simmer gently, uncovered, for 10 mins. Remove from heat and let chicken cool in liquid. Remove chicken from pan and chop coarsely. Bring chicken stock back to a boil and cook for 5 mins, until reduced to 2 cups.
3. Meanwhile, melt butter over medium heat. Cook garlic, leek, celery and mushrooms, stirring, for 5 mins, or until softened. Add flour and cook, stirring, for 1 min, or until bubbly. Gradually add stock, stirring constantly, until mixture boils and thickens. Stir in cream. Return chicken to sauce and season. Distribute between 4 ramekins.
4. Cut pastry to fit over tops of ramekins. Brush with milk then place a reserved mushroom slice on top of each lid. Bake for 20 mins, or until pastry is puffed and golden brown.

chicken stock, white wine, chicken, butter, clove garlic, stalks celery, button mushrooms, flour, heavy cream, pastry, milk

Taken from recipes-plus.com/api/v2.0/recipes/32026 (may not work)