I love making these chicken and leek pies for family picnics. Actually, I don’t think I’ve ever made them to eat at home! There’s just something about a pie that demands outside eating.
These pies seem a bit fussy, but they’re really not. You can add in extra vegetables if you like a vegie flavour and you can also make one big pie and bake it for an extra 10-15 minutes.
Chicken and leek pies
1 tablespoon olive oil
4 chicken thigh fillets, trimmed, chopped into bite sized pieces
1 medium onion, finely chopped
1 clove of garlic, crushed
2 medium leeks, white part only, thinly sliced
2 tablespoons plain flour
1 cup chicken stock
1/2 cup 60% less fat Philly Cream for Cooking
Squeeze of lemon juice
Pepper to taste
2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
1 egg, lightly beaten
1 sheet frozen ready-rolled puff pastry, partially thawed, quartered
Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken and gently cook, for about 5 minutes or until white; take care not to brown. Add onion, garlic and leek. Cook, stirring, for 5 minutes until onion and leek has softened. Bring to the boil and add flour, stirring constantly for 1 minute. Reduce heat to low and simmer gently for about 15 minutes, until chicken is tender.
Add stock and Philly Cream for Cooking. Bring to the boil and then remove immediately from heat. Stir through a squeeze of lemon and season with pepper.
Line four 7.5cm (base) ramekins with shortcrust pastry. Trim excess. Top with chicken and leek filling. Brush edges of pastry with egg. Top with puff pastry. Trim excess from edges and press down with a fork to seal. Use left over pastry to decorate the tops of the pies – initials are nice, or maybe use a cookie cutter to add a little flair. Brush with egg. Bake for 25 to 30 minutes or until golden.
Pack into a hamper, covering with a clean tea towel. Depart for happier places and eat your cares for dinner.
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