Chicken & Leek Pot Pies

Chicken & Leek Pot Pies

Chicken & Leek Pot Pies

By: Lisa Holmen

Leeks pair perfectly with roasted chicken to create these delicious pot pies. To save time, this recipe uses frozen puff pastr. But if you’re feeling game and have the time, you can make your own pastry from scratch. To avoid a melted pastry, ensure the chicken and leek mixture is cooled before placing the puff pastry on top.


Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp olive oil
  • 2 leeks, trimmed & thinly sliced
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 3 cups organic chicken stock (sodium reduced)
  • 1 tsp Vegeta or alternative stock/seasoning powder
  • ½ cup thickened cream
  • 2 sprigs thyme
  • 3½ cups roasted chicken, shredded
  • 1 cup frozen peas
  • 2 sheets frozen puff pastry
  • 1 egg, lightly beaten
  • 1 tbsp poppy seeds

Method


  • Preheat oven to 180°C fan forced.
  • To make the pie filling, heat the olive oil in a large pan over medium-high heat. Reduce the heat, add the leeks and cook for 10 mins until softened, then add the garlic and cook for another 2 mins until fragrant.
  • Add the flour to the pan, stirring frequently, followed by the stock and Vegeta, stir well and bring to the boil.
  • Simmer for 5 mins or so until the filling thickens slightly.
  • Take off the heat and stir through the cream, thyme, chicken and peas and stir until well combined.
  • Place the pie filling into 4 large ovenproof ramekins. Allow to cool completely. If the pie filling is too hot it will melt the pastry.
  • Remove the pastry from the freezer to partially thaw. Using the ramekin’s diameter as a guide, cut 4 rounds of the puff pastry. They should be slightly wider than the ramekin to allow for shrinkage.
  • Brush the top of the ramekins lightly with the beaten egg, then top with puff pastry rounds and gently press down.
  • Brush the tops with egg wash and sprinkle with poppy seeds. Make a small slit in the pastry to let the air escape.
  • Bake in oven for 35–40 mins until golden.
  • Serve immediately.

  

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Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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