Chicken, Leek & Mushroom Pot Pies
Ingredients
- 50g Western Star Butter
- 1 teaspoon olive oil
- 2 large (500g) skinless chicken fillets
- 4 rashers rindless bacon, chopped
- 1 leek, sliced
- 250g button mushrooms, thinly sliced
- 2 cloves crushed garlic
- 1/3 cup plain flour
- 2 cups good quality chicken stock
- 1/2 cup frozen corn kernels
- Salt & freshly ground black pepper, to taste
- 2 tablespoons cream
- 2 tablespoons chopped parsley
- 1 egg, lightly beaten
- 2 sheets puff pastry, each cut into 4 circles or squares