A delicious lunch or dinner recipe for Chicken Pot Pies
2 tablespoons butter
2 tablespoons olive oil
1 onion finely chopped
1 cup leeks finely diced
1 teaspoon crushed garlic
1 teaspoon ground chili flakes
2 cups mushrooms finely diced
1 cup fresh cream
fresh thyme to season
salt and black pepper to season
3 cups shredded, cooked chicken from leftovers
1 roll thawed, puff pastry only half will be used
1 large egg whisked
In a saucepan, heat the butter and olive oil.
Add the onion, leeks, garlic and chili and saute for a few minutes on medium heat until translucent.
Add the mushrooms and cook until it releases moisture. Add the herbs and seasoning.
Next, add the cream, and turn up the heat and allow to reduce. Add the chicken and mix through. Set aside.
On a clean surface dusted with flour, roll the pastry out and cut out discs for individual pies or cut a piece big enough to cover the filling in a flat, oven safe pie dish.
Transfer the filling into desired baking dish, cover with pastry and brush with whisked egg.
Bake at 180 degrees Celsius for 20 min or until golden brown.
Simply freeze the rest of the unused puff pastry.
For a vegetarian version, simply replace the chicken with chopped carrots and zucchini.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.