Chicken, leek and pumpkin pot pies
Sep 27, 2013 2:00pm- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Chicken, leek and pumpkin pot pies
- 500 gram chicken breast fillets, cut into 2cm cubes
- 2 tablespoon plain flour
- 2 tablespoon olive oil
- 1 leek, pale section only, thinly sliced
- 2 clove garlic, crushed
- 2 tablespoon mustard powder
- 1 1/4 cup (310ml) dry white wine
- 1 large salt-reduced chicken stock cube
- 450 gram jap pumpkin, peeled, cut into 2cm pieces
- 300 millilitre reduced-fat thickened cream
- 100 gram green beans, topped, cut into 2cm lengths
- 1 375g block frozen butter puff pastry, thawed
- 1 egg, lightly beaten
Method
Chicken, leek and pumpkin pot pies
- 1Toss chicken in flour to lightly coat. Heat half the oil in a large frying pan on medium.
- 2Cook chicken, in batches, 2-3 minutes each batch, or until golden brown. Transfer to a large bowl.
- 3Add remaining oil to pan. Cook leek 2-3 mins, or until softened slightly. Add garlic and mustard; cook, stirring, 30 seconds, or until fragrant.
- 4Add wine and bring to the boil. Reduce heat. Crumble in stock cube; stir in pumpkin. Simmer, covered, 5 minutes, or until pumpkin is almost tender.
- 5Stir cream, beans and chicken through pumpkin mixture. Bring to a simmer; simmer, uncovered, 2-3 minutes, or until chicken is cooked and beans are bright green and tender. Season to taste.
- 6Spoon mixture into 4 x 1 1/2 cup-capacity ovenproof dishes.
- 7Preheat oven to very hot, 220°C (200°C fan-forced).
- 8Roll pastry out to a 24 x 30cm rectangle. Using a 12cm round pastry cutter, cut four discs from pastry. Cut four leaf shapes from pastry off-cuts.
- 9Place pastry discs on top of each ramekin. Top each with a pastry leaf. Brush with egg.
- 10Bake pies 10-15 minutes, until puffed and golden brown. Serve.