Chicken Leek and Mushroom Pies

• 1 whole roasted chicken or 1 whole bbq chicken, cut into strips (skin included)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium leek, finely sliced
• 250 g button mushrooms, sliced thickly
• 2 cloves garlic, crushed
• 100 ml white wine
• 200 ml chicken stock
• 300 ml light cream
• 1 tablespoon cornflour
• salt
• cracked black pepper
• 2 tablespoons chopped chives or 2 tablespoons parsley
• 2 sheets of pre rolled butter puff pastry

1. Preheat the oven to 220oC.
2. In a large frying pan heat the olive oil and butter.
3. Stir in the leek and cook over a medium heat for 3-4 minutes until soft.
4. Add the mushrooms and garlic and continue to cook for a further 3 minutes.
5. Pour in the wine and allow to reduce.
6. Add the stock and cream, simmer gently until slightly thickened.
7. Mix together cornflour with 2 tbsp water add to pan and stir until thickened.
8. Stir through chicken and chives, remove from heat and season to taste.
9. Set aside to cool.
10. Fill 4 x 1 1/2 cup capacity ramekins to within 1 cm from the top.
11. Cut out pastry circles a little larger than the ramekins and press over filling.
12. Make a 1/2cm hole in the centre to allow steam to escape.
13. Place in the oven and cook for 20 minutes or until pastry is golden brown.

chicken, olive oil, butter, button mushrooms, garlic, white wine, chicken stock, light cream, cornflour, salt, cracked black pepper, chives, butter

Taken from www.food.com/recipe/chicken-leek-and-mushroom-pies-38661 (may not work)