Dinner

Chicken and Mushroom Pot Pies is for Dinner.

Chicken and Mushroom Pot Pies takes 20 minutes to prepare.

Chicken and Mushroom Pot Pies takes 25 minutes to cook.

Chicken and Mushroom Pot Pies makes 2 servings.

The ingredients for Chicken and Mushroom Pot Pies are:

Bacon, 3 medium slices, cooked
Mushrooms, fresh, sliced, 125 grams
Shallot, finely diced, 1 tbsp (1 small)
Garlic, minced, 1
Chicken Thigh, skinless, boneless, cut into cubes, 250 grams
*all purpose white flour, 25 grams
Thyme, ground, .5 tsp
Butter, salted, 1 tbsp
Chicken stock, home-prepared, 1.25 cup
Red Wine, 15 mL
*Puff Pastry, 2 shell

Here is how you make Chicken and Mushroom Pot Pies:

Preheat oven to 425 F. In a heavy frying pan, fry the bacon strips until beginning to crisp, then add sliced mushrooms and soften. Add shallots and garlic and saute til fragrant and shallots are soft.Meanwhile, heat stock in a small saucepan.Toss chicken strips with the flour and thyme (just in a freezer bag). Melt butter in bacon/mushroom mixture and add chicken and flour mixture from bottom of bag. Stir around until flour begins to colour.Pour in hot stock and Marsala, stirring to form a sauce, and let bubble for about 5 minutes.Pour into two 300ml+ oven-safe bowls (bigger is fine).Either roll out pastry shell to make it fit the top of the bowl, or, if using a sheet of pastry, make a pastry rim for each bowl by cutting a 1 cm strip from the edge of sheet, dampening edge of bowl with a bit of water, and curling rim around top of bowl - then cut a circle a little bigger than the bowl and dampen rim and put on top. Seal edges with a fork.Bake on a cookie sheet for about 20 minutes until pastry tops are will puffed and golden.Makes two single-serving pot-pies.Number of Servings: 2Recipe submitted by SparkPeople user PIXBADGIRL.

The nutritional information for Chicken and Mushroom Pot Pies is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 599.2

• Total Fat: 32.8 g
• Cholesterol: 131.6 mg
• Sodium: 619.6 mg
• Total Carbs: 36.9 g
• Dietary Fiber: 1.9 g
• Protein: 37.7 g