Dinner ideas

Chicken, potato and leek pot pies

That's comfort in food form.

Dig your spoon through the flaky pastry to get to the creamy, chicken centre. Packed full of flavoursome leek and roast potatoes for a satisfying meal. Perfect for using up leftover roast from last night!

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1.Heat oil in a large non-stick frying pan over medium heat; cook bacon, stirring, for 2 minutes or until browned. Add leek and garlic; cook for a further 1 minute or until garlic is fragrant.
2.Add flour to pan; cook, stirring, for a further 1 minute. Gradually whisk in stock. Whisk until mixture boils and thickens slightly. Whisk in cream; simmer for a further 1 minute. Remove from heat; season to taste.
3.Transfer mixture to a large heatproof bowl, add chicken and potato; toss well to coat. Refrigerate until cold.
4.Preheat oven to 200°C.
5.Lightly oil four 1¼-cup (300ml) ramekins. Using top of a ramekin as a guide, cut four rounds from pastry. Spoon chicken mixture into ramekins. Place pastry rounds on top of chicken mixture; press with a fork to seal edges. Pierce a small hole in centre of each pastry round; brush with egg.
6.Place ramekins on oven tray; bake for 25 minutes or until golden and puffed.

Chicken mixture can be spooned into ramekins and topped with pastry up to 6 hours ahead. Refrigerate until ready to bake.This recipe is not suitable to freeze.


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