Chicken and mushroom pies with rice crust
1 small, lightly beaten
Raw skinless chicken breast
400 g, fat trimmed
1 whole, (pale section only), thinly sliced
100 g, (button), quartered
Swiss brown mushrooms
100 g, quartered
¼ cup(s), (35g)
1⅓ cup(s), (330ml)
Extra light sour cream
Reduced-fat puff pastry
1 sheet(s), just thawed, quatered
- 1. Cook rice following packet instructions. Set aside to cool. Reserve 1 tablespoon of egg, add remaining egg to rice mixture. Stir to combine.
- 2.Meanwhile, place chicken in a medium saucepan. Cover with water and lid and bring to the boil. Reduce heat to medium low. Simmer for 10 minutes. Turn off heat and allow chicken to stand for 10–15 minutes. Remove chicken from water, drain and chop coarsely.
- 3.Lightly spray a large saucepan with oil and heat over medium heat. Add leek and mushrooms. Cook, stirring,for 5–6 minutes or until softened. Add flour and cook,stirring, for 1 minute. Gradually stir in stock until smooth and combined. Bring to the boil. Reduce heat to medium low. Simmer for 10 minutes or until thick. Stir in sour cream and half the thyme.
- 4.Meanwhile, preheat oven to 200°C or 180°C fan-forced.Line base and sides of four 10cm-diameter pie dishes with rice mixture. Bake for 10 minutes. Fill rice crust with chicken mixture. Top with pastry, trimming any excess.Brush with reserved egg and sprinkle with remaining thyme leaves. Bake for 30 minutes or until golden. Serve.