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Little chicken pies
Little chicken pies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious mini chicken and leek pies, perfect for a quick and tasty snack!
Ingredients:
  • 40g butter
  • 2 small leeks, trimmed, sliced
  • 40.00 ml plain flour
  • 185ml chicken stock
  • 185ml cream
  • 450g roast chicken, chopped
  • 20.00 ml chopped fresh tarragon
  • Salt & freshly ground pepper
  • 1 large sheet shortcrust quiche pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • - Preheat your oven to 190°C. - In a saucepan over medium heat, melt the butter. - Cook the leeks for 5 minutes until soft. - Stir in the flour then slowly pour in the stock and cream, stirring until thickened. - Add the chicken and tarragon, bring to a boil, then remove from heat. - Season with salt and pepper. - Allow it to cool slightly.
  • Divide the chicken mixture evenly among four 1-cup (250ml) ovenproof dishes. Cut the pastry into quarters, then brush the dish rims with egg wash before placing the pastry on top. Press down the edges firmly to seal and create decorative indents with your thumb. Lastly, make a small cross in the center for steam to escape while baking.
  • Enhance the pastry with a shiny egg wash. Bake till golden in 25-30 minutes, then savor the delicious outcome.

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