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Creamy Chicken & Leek Pie

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Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 800 g chicken breast fillets chopped coarsely
  • 2 bacon rashers sliced thinly
  • 1 small leek trimmed, sliced thinly
  • 1/2 c dry white wine
  • 1 sheet ready-rolled puff pastry
  • 20 g butter
  • 1 tbsp plain flour
  • 300 ml cream
  • 1/2 c milk
  • 1 egg lightly beaten

Method
 

  1. Preheat oven to 200°c/180°c fan-forced. Grease four 1¼ cup ovenproof dishes.
  2. Heat oil in large frying pan; cook chicken, uncovered, until cooked through. Remove from pan; cover.
  3. Meanwhile, cook bacon and leek in same heated pan, stirring, until leek softens. Add wine; cook, stirring, until liquid is reduced by half.
  4. Quarter pastry sheet; cut circles from each quarter slightly larger than the top of the dishes.
  5. Melt butter in medium saucepan; add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in cream and milk until mixture boils and thickens. Stir in chicken and leek mixture.
  6. Divide mixture among dishes; press pastry rounds over dishes; brush with egg. Cut a slit in each pastry top; bake about 20 minutes or until lightly browned.

Notes

Source: Women's Weekly Winter Weeknights Pg. 31