Individual golden pies filled with creamy chicken and leek, perfect for a comforting family dinner.
Ingredients
Filling
450g boneless chicken thighs, diced
1tbsp olive oil
2 leeks, sliced
25g butter
25g plain flour
300ml chicken stock
100ml double cream
1tsp fresh thyme leaves
Pastry
500g ready-rolled puff pastry
1 egg, beaten
Instructions
1
FillingBrown chicken in oil, add leeks and butter and cook for 6 minutes.
2
SauceStir in flour, then gradually add stock. Simmer for 8 minutes, add cream and thyme and cool slightly.
3
AssembleDivide filling between four individual pie dishes. Top with pastry, trim loosely and seal the edges. Cut a small steam hole and brush with egg.
4
BakeBake at 200°C/180°C fan for 25–30 minutes until puffed and deeply golden.
Note
Cool the filling slightly before adding pastry to help the pastry rise well.
Keywords:
mini chicken leek pies, chicken pie
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