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Oh-so-easy chicken and leek pot pies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in quick and comforting chicken pies, ready in just 40 minutes!
Ingredients:
  • 18.20 gm olive oil
  • 600g chicken thigh fillets, trimmed, thinly sliced
  • 4 rashers shortcut bacon, sliced
  • 1 medium leek, trimmed, halved, washed, sliced
  • 2 garlic cloves, crushed
  • 2 tsp fresh rosemary leaves
  • 62.50 gm dry white wine
  • 1 1/2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 5.00 gm cornflour
  • 127.50 gm chicken style liquid stock
  • 187.50 ml light thickened cooking cream
  • 200g broccoli, finely chopped
Instructions:
  • Preheat the oven to 220C/200C fan-forced. In a large, deep frying pan over medium-high heat, heat oil. Brown the chicken by stirring constantly for 5 minutes. Add bacon, leek, garlic, and rosemary and cook for another 5 minutes until leek is softened. Pour in the wine and bring it to a boil.
  • Prepare a baking tray with baking paper. Using an 8cm round cutter, make 6 pastry rounds and place them on the tray. Use the remaining pastry trimmings to create decorative shapes on top of the rounds. Brush the pastry with egg wash and bake until golden and puffed, for about 10 minutes.
  • In a jug, combine cornflour and 2 tablespoons of stock. Mix until smooth. Stir in the rest of the stock. Pour the stock mixture and cream into a pan. Bring to a boil, then reduce heat to medium. Add broccoli and simmer for 5 minutes until chicken is cooked and sauce thickens. Season with salt and pepper to taste.
  • Divide the savory chicken filling evenly among 6 individual dishes. Cover each with a buttery pastry round and present elegantly. Enjoy your delicious meal!

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