Dinner ideas

Chicken and pumpkin pot pies

These delicious pot pies are a fantastic option for lunch. Small in size but big on taste, they'll have you wanting more so double the recipe. It's also suitable for diabetics.
chicken and pumpkin pot pies



1.Place chicken in a medium saucepan; cover with cold water. Bring to the boil; reduce heat, simmer, uncovered, for 10 minutes or until chicken is cooked through. Drain chicken reserving ½ cup of the poaching liquid. Shred chicken.
2.Meanwhile, boil, steam or microwave pumpkin until tender; mash coarsely.
3.Preheat oven to 200°C/400°F.
4.Cook leek, garlic, thyme and the water in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until leek is tender. Add flour; cook, stirring, for 2 minutes or until slightly thickened. Add chicken, reserved poaching liquid and pumpkin, bring to the boil, stirring, for 2 minutes or until thickened slightly. Season with pepper to taste.
5.Brush pastry sheets with egg white, folding in half three times to make a square. Brush edges of two 1-cup (250ml) heatproof ramekins with egg white. Divide chicken mixture between ramekins, top with pastry squares turning edges of pastry upwards. Brush tops with egg white. Using a small sharp knife, make a hole in the centre of each pie; sprinkle with pepitas. Bake pies for 25 minutes or until pastry is browned lightly
6.Combine beetroot leaves and juice in a small bowl, season with pepper to taste. Serve hot pies with beetroot leaves.

Filling can be prepared up to two days ahead; store, covered, in the fridge.


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