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Chicken and broad bean pies
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Vibrant broad beans elevate winter dishes with their fresh flavor and bright color.
Ingredients:
  • 18.40 gm oil
  • 6 (about 600g) chicken thigh fillets, cut into 2cm pieces
  • 1 leek, white part only, thinly sliced
  • 2 bacon rashers, coarsely chopped
  • 375ml chicken stock
  • 23.40 gm Dijon mustard
  • 40.40 gm thickened cream
  • 150g broad bean
  • 1 sheet (25cm) ready-rolled puff pastry
Instructions:
  • Preheat the oven to 220°C. Heat oil in a large frying pan over high heat. Cook one-third of the chicken, turning occasionally, for 5 minutes until golden brown. Transfer to a bowl and repeat with the remaining chicken in two more batches.
  • Sauté leek, bacon, and garlic in a pan until leek softens, about 5 minutes. Sprinkle flour over and cook until slightly browned, about 1-2 minutes. Return chicken to the pan, then pour in stock and mustard and bring to a boil. Reduce heat to medium and simmer for 5 minutes or until chicken is cooked and sauce thickens. Stir in cream and broad beans. Season with salt and pepper before serving.
  • Divide the chicken mixture into four 1 1/2-cup ramekins. Arrange them on a baking tray. Cut out 4 pastry discs using a 12cm round cutter, then brush with egg wash. Top each ramekin with a pastry disc and bake until the pies are puffed, golden, and heated through, around 15 minutes.
  • Enjoy with a side of mixed salad leaves, if preferred.

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