All summer I look forward to winter. After what feels like an eternity of a Queensland summer I am over it, ready for some normal temps, sick of breaking out in a sweat just sitting still. I want to be back in blazers, boots and scarves. So just when you think I would be thrilled that winter is finally here… I start whinging that it’s too cold. Typical.

So when it gets dark early and the dressing gown and slippers are finally required yet again, there is nothing more comforting and warming after a long day than a piping hot pot pie. Last night was chicken, mushroom and green peppercorn. Try it. Green peppercorns are fantastic.

Taste: Chicken and Green Peppercorn Pot Pies
Serves 4

6 chicken thigh fillets, cut into 2cm pieces
2 tbsp plain flour
olive oil
100 g button mushrooms, quartered
1 clove garlic, crushed
1 tbs Dijon mustard
1 cup chicken
1/2 cup sour cream or cream
2 tbs green peppercorns
4 sheets puff pastry, homemade or store bought
1 egg, whisked

Preheat oven to 200C. Heat a good lug of olive oil in a large saucepan over a high heat. In an air tight plastic bag add flour, salt and chicken pieces and shake to combine. Add chicken to the pan, cook for about 4 to 5 minutes on each side until crisp and golden. Transfer to plate and set aside. In the same pan add the mushrooms and cook on high for about 8 minutes, getting the mushrooms nice and brown. Be sure not to stir the mushrooms too often or their juices will come out and you will end up with soggy bland mushrooms. Once browned add mustard, stock and cream. Reduce heat to medium low, add chicken and stir until sauce reduces and thickens.

The sauce should now be thick and the chicken starting to fall apart. Spoon mixture in 4 ramekins or oven proof pie bowls. Cuts discs of pastry, slightly larger than the ramekin and place on tops to enclose filling. You can cut patterns out of the excess pastry to decorate the top. Brush each pie with a little egg.

Place on baking tray for 15 minutes or until pastry is puffed and golden.