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!
Looking for more satisfying pot pies?
Ingredients
Method
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.
Note
