Chicken And Mushroom Pot Pies - cooking recipe

Ingredients

2 cups chicken stock
3/4 cup dry white wine
1 lb chicken breast fillets
3 tbsp butter
1 clove garlic, minced
1 None small leek, halved, thinly sliced
2 stalks celery, trimmed, thinly sliced
8 None medium button mushrooms, thinly sliced, 4 slices reserved
1/4 cup flour
1/2 cup heavy cream
1-2 sheets frozen puff pastry, thawed
1 tbsp milk

Preparation

Preheat oven to 400\u00b0F.
Bring stock and wine to a boil. Add chicken and simmer gently, uncovered, for 10 mins. Remove from heat and let chicken cool in liquid. Remove chicken from pan and chop coarsely. Bring chicken stock back to a boil and cook for 5 mins, until reduced to 2 cups.
Meanwhile, melt butter over medium heat. Cook garlic, leek, celery and mushrooms, stirring, for 5 mins, or until softened. Add flour and cook, stirring, for 1 min, or until bubbly. Gradually add stock, stirring constantly, until mixture boils and thickens. Stir in cream. Return chicken to sauce and season. Distribute between 4 ramekins.
Cut pastry to fit over tops of ramekins. Brush with milk then place a reserved mushroom slice on top of each lid. Bake for 20 mins, or until pastry is puffed and golden brown.