Here’s the recipe as requested 🙂 I actually wanted to post this on The Purl Shop but I guess posting it here will do. Don’t forget to continue showing us some love over there!!! Our products are now available for overseas buyers who’re interested. Everyone say yay!
1 tablespoon vegetable oil
200g mushrooms, sliced
1 tablespoon plain flour
1 cup (250ml) chicken stock
1/3 cup (80ml) cream
3 cups (480g) coarsely chopped barbecued/roasted chicken
1 sheet ready-rolled puff pastry, quartered
- Preheat oven to 200°C/180°C fan-forced.
- Preheat oil in medium saucepan; cook mushrooms, stirring, until brown. Stir in flour; cook, stirring, until mixture thickens and bubbles. Gradually add stock; cook, stirring, until mixture boils and thickens. Stir in cream and chicken.
- Divide mixture among four 1-cup (250ml) ovenproof dishes; top each with a pastry quarter. Bake, uncovered, in oven, about 20 minutes or until browned.
If you do not have ready roasted chicken, you can roast your own! I roasted the chicken breast meat by first marinating it with salt and a bit of olive oil, then wrapping them in aluminium foil and lastly bake it until cooked. Easy as that!
Now you have something to try out this weekend. Hope you like this recipe! Let me know whether it tastes good 😉