Creamy Miso Chicken and Mushroom Pot Pies | Marion's Kitchen (2024)

WATCH THIS RECIPE

Creamy Miso Chicken & Mushroom Pot Pies

Ingredients

Steps

• 

  Preheat oven to 180°C/360°F.

• 

  In a large bowl, combine the chicken, soy sauce, garlic and pepper.

• 

  Heat the vegetable oil in a large wok or frying pan over high heat. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenlycoloured.

• 

  Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and miso paste. Turn the heat to low and simmer gently for about 5 minutes.

• 

  Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish).

• 

  Cut the pastry sheet into 4 squares large enough to cover the tops of your ramekins.

• 

  Working quickly (because the filling is hot), drape the pastry over the top of the filling. Brush the tops with the egg yolks and sprinkle with sesame seeds.

• 

  Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.

ChickenComfort foodDinnerFamily favouritesWeekend mealsWok Recipes

500g(1.1lb)chicken thigh fillets, cut into bite-sized pieces

1 tbsp soy sauce

1 garlic clove, finely grated

¼ tsp ground white pepper

1 tbsp vegetable oil

250g(8.8 oz)swiss brown or button mushrooms, halved

1¼ cupssour cream

1 tbsp miso paste

2 tbsp corn flour (cornstarch) mixed with 1 tbsp water

½ cup finely sliced spring onion (scallions)

1sheet frozen puff pastry, thawed

2 egg yolks, lightly whisked

sesame seeds (black or white) for sprinkling