Chicken, leek and pumpkin pot pies

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


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


Chicken, leek and pumpkin pot pies
  • 1
    Toss chicken in flour to lightly coat. Heat half the oil in a large frying pan on medium.
  • 2
    Cook chicken, in batches, 2-3 minutes each batch, or until golden brown. Transfer to a large bowl.
  • 3
    Add remaining oil to pan. Cook leek 2-3 mins, or until softened slightly. Add garlic and mustard; cook, stirring, 30 seconds, or until fragrant.
  • 4
    Add 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.
  • 5
    Stir 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.
  • 6
    Spoon mixture into 4 x 1 1/2 cup-capacity ovenproof dishes.
  • 7
    Preheat oven to very hot, 220°C (200°C fan-forced).
  • 8
    Roll 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.
  • 9
    Place pastry discs on top of each ramekin. Top each with a pastry leaf. Brush with egg.
  • 10
    Bake pies 10-15 minutes, until puffed and golden brown. Serve.

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