{"id":9578,"date":"2026-04-21T20:26:33","date_gmt":"2026-04-21T20:26:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=9578"},"modified":"2026-04-21T20:29:12","modified_gmt":"2026-04-21T20:29:12","slug":"creamy-miso-chicken-mushroom-pot-pies","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-miso-chicken-mushroom-pot-pies\/","title":{"rendered":"Creamy Miso Chicken & Mushroom Pot Pies [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Miso Chicken & Mushroom Pot Pies [Video]<\/span><\/h2>\n
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All eyes on the pies! These mini marvels not only look super cute, but they taste super divine. Out of this world crazy-good.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Marion Grasby – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 500<\/span> g (1.1 lb)<\/span> chicken thighs<\/span> cut into bite-sized pieces<\/span><\/li>
  • 1<\/span> Tbsp<\/span> soy sauce<\/span><\/li>
  • 1<\/span> clove<\/span> garlic<\/span> finely grated<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground white pepper<\/span><\/li>
  • 1<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 250<\/span> g (8.8oz)<\/span> swiss brown or button mushrooms, halved<\/span><\/li>
  • 1\u00bc<\/span> cups<\/span> sour cream<\/span><\/li>
  • 1<\/span> Tbsp<\/span> miso paste<\/span><\/li>
  • 2<\/span> Tbsp<\/span> corn flour<\/span> cornstarch mixed with 1 tbsp water<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely sliced spring onion<\/span> scallions<\/span><\/li>
  • 1<\/span> sheet<\/span> frozen puff pastry<\/span> thawed<\/span><\/li>
  • 2<\/span> egg yolks<\/span> lightly whisked<\/span><\/li>
  • sesame seeds<\/span> black or white for sprinkling<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 180\u00b0C\/360\u00b0F.<\/div><\/li>
    • In a large bowl, combine the chicken, soy sauce, garlic and pepper. Marinate for a while.<\/span><\/div><\/li>
    • 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 evenly coloured.<\/div><\/li>
    • 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.<\/div><\/li>
    • 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).<\/div><\/li>
    • Cut the pastry sheet into 4 squares large enough to cover the tops of your ramekins.<\/div><\/li>
    • 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.<\/div><\/li>
    • Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/span>Video<\/span><\/h3>\n\n\n\n
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