An easy to prepare Creamy Chicken and Leek Pies baked in puff pastry great for entertaining or for the kids. You can have them either normal pie size or petite baked in muffin tins.
Preheat the Oven to 200 degrees
Remove the pastry from freezer and cover with damp teatowel whilst thawing to prevent drying out.
Dice chicken into cubes. Slice leek into rings and rinse thoroughly.
Melt the tablespoon of butter in a fry pan and add the black pepper and garlic for about 1 minute until fragrant.
Add the chicken and fry until browned, approx 5 min. Transfer to a mixing bowl.
Fry the leek and mushrooms until soft and add to the bowl.
In a saucepan melt 60g of butter then stir in the flour all at once. When the flour is mixed in pour in half the milk stirring briskly until it becomes very smooth. Stir in the other half of the milk and stir gradually until the mixture is once again smooth.
Add the teaspoon of chicken stock to the mixture and stir for about 1 minute.
Remove from the heat and pour into the mixing bowl.
Stir through all the ingrediants with the sauce.
Cut the thawed pastry into shapes that will either fit a small pie dish or use texas muffin tins.
Place into the bottom of the tins.
Fill with chicken mix to level.
Place in preheated oven for 15 to 20 minutes
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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