Chicken and mushroom pot pies
1 leek or onion, thinly sliced
1 tbsp oil
1/2 tsp dried tarragon
1/2 cup white wine
410g can condensed mushroom soup
2 chicken breasts, cooked
1 cup frozen baby peas
1 tbsp wholegrain mustard
250g frozen puff pastry
1 egg, beaten
1. Preheat oven to 210ºC. In a pan, cook leek or onion in oil for 5 minutes until soft. Add tarragon and wine. Increase heat and boil until reduced by half.
2. Add soup, chicken, peas and mustard. Heat to a simmer, then divide between four 300ml-capacity ovenproof pots.
3. On a lightly floured surface, roll out the pastry to 3mm thick. Alternatively, you can use pre-rolled pastry sheets. Cut out four lids that are 3cm larger than the pots. Brush a little egg around the rim of each pot, add a pastry disc and lightly press overhang onto sides. Brush pastry with egg, cut an air vent in the top of each pie and place pies on a baking tray.
4. Bake for 15 to 20 minutes until pastry is golden brown.
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