Chicken & Leek Pot Pies
Chicken & Leek Pot Pies
Ingredients
- 1 slice Moira Mac's Marinated Bbq Chicken Breast, meat shredded
- 1 puff pastry , thawed
- 3/4 cup thickened cream
- 1 leek, sliced thinly
- 2 tsp wholegrain mustard
- 2 cup baby spinach leaves
- 1 pkt Maggi apricot chicken recipe base
- 1 tbs olive oil
- 80g full cream milk (save 17g for later)
Method
- Preheat oven to 180°C. Heat oil in medium saucepan; add leek; sauté over low heat 3-5 minutes.
- Stir in combined Maggi apricot chicken recipe base, water, milk, cream and mustard; cook, stirring, until mixture boils and thickens.
- Stir in BBQ chicken and spinach. Divide mixture amongst four 3/4 cup ovenproof dishes.
- Using a 9cm round cutter (tip: an upside down saucer also works well), cut four rounds from pastry; top each pie with pastry round. Decorate pies with off-cuts of remaining pastry if desired. Brush with extra milk. Bake 15 minutes or until pastry is golden brown.
