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Quick and Easy Chicken Pot Pies

Quick and Easy Chicken Pot Pies

Ingredients

  • 2 tablespoons olive oil
  • 1 leek
  • 250 grams shredded cooked roasted chicken approximately 9 ounces rotisserie works great!
  • 2 tablespoon cornflour
  • 1 cup chicken stock
  • 1 cup milk + an extra tablespoon, see instructions
  • 1 medium-large carrot
  • 1/2 cup frozen peas
  • 1/4 cup fresh chopped parsley
  • 2-3 sheets puff pastry depending on size of ramekins

Instructions

  1. Finely chop the leek and cook over a medium heat with the oil until soft and transluscent.
  2. Add the cornflour and stir until the leeks are well coated.
  3. Add the chicken stock and stir to create a thick sauce with no lumps of cornflour remaining.
  4. Add the milk and mix.
  5. Add the shredded chicken pieces, followed by the vegetables. Bring to a simmer and simmer til it thickens and then add the parsley and take off the heat.
  6. Line ramekins with puff pastry, spoon in chicken mixture and close by sealing with another sheet of puff pastry. Brush the top pastry with some milk (optional)
  7. Cook in a preheated oven of 180 degrees Celsius for 15 minutes or until the pastry is cooked and golden
  8. Makes 4 small or 1 large pie
  9. Time: Prep- 15-20 minutes Cooking- 30 minutes