Chicken Pot Pies

       
• 1 packet Royco® Creamy Mushroom Sauce
       
• ½ ready roasted chicken broken into bite size chunks
       
• 1 punnet button mushrooms sliced
       
• 30 g fresh sage leaves chopped
       
• 1 tablespoon olive oil
       
• 2 ml sea salt
       
• 1 packet ready rolled puff pastry
       
• 1 egg lightly beaten with 1 teaspoon of water

       
• Preheat oven to 200°C.
       
• Prepare Royco® Creamy Mushroom sauce according to pack instructions.
       
• Heat a large non-stick frying pan & add oil & mushrooms to the pan. Lightly salt mushrooms, & stir fry until mushrooms are cooked & liquid has evaporated.
       
• Mix mushrooms together with chicken, sage & sauce. Divide the mixture into 4 ramekins.
       
• Roll out puff pastry & cut out rounds, ½ cm larger than the ramekin diameter. Brush egg onto the ramekin rims & close with pastry lids. Make 3 slits in each lid for steam to escape.
       
• Brush tops with remaining egg. Bake for 30 min, until the pastry is risen & golden.
       
• Serve with kettle fried chips & green salad.

These pies can be made in advance and kept unbaked in the fridge, but let the filling cool before covering with pastry.