Chicken and leek pot pies
Nothing says winter warmer better than a homemade pie, and these individual chicken and leek pot pies are a scrumptious meal for the whole family. With a light and creamy filling, and a flaky puff pastry top, the flavours of chicken, leek and mustard truly shine in this comforting dish.
- Olive oil
- 4 rashers bacon, diced
- 6 boneless skinless chicken thighs, diced
- 1 large leek, thinly sliced
- 2 cloves garlic, minced
- 2 tsp dried mixed herbs
- ¼ cup white wine or stock
- 100g spinach, roughly chopped
- 1 Tbsp wholegrain mustard
- 200g creme fraiche
- 2 square sheets puff pastry, thawed
- 1 egg, beaten
- 1 Tbsp sesame seeds, optional
- Vegetables or your choice of side, to serve
- Preheat your oven to 200 degrees celsius fan bake. Place a large frying pan over a medium to high heat, and drizzle with olive oil.
- Once hot, add the bacon and pan fry for 3-4 minutes or until the bacon has started to render. Add the leek, garlic and mixed herbs, then cook while stirring for another 3-4 minutes or until the leek has softened. Transfer to a bowl.
- In the same pan, pan fry the chicken thighs for 5-7 minutes or until golden and cooked through. Return the leek mixture to the pan, and stir well to combine.
- Deglaze the pan with white wine or stock, then add the spinach. Stir until the spinach has wilted, then stir through the mustard and creme fraiche. Season to taste with salt and pepper.
- Spoon the mixture amongst 4-6 pie dishes or large ramekins. Cut circles from the pastry sheets, according to the size of the pie dishes; ensuring to create a circle larger in diameter than the dish. Place the circle on top of the pie filling, then crimp or tuck the edges to seal.
- Brush the pastry tops with beaten egg, then sprinkle with poppy seeds. Place the pies onto a baking tray, then put into the oven and bake for 25-30 minutes or until the tops are golden brown and flaky.
- Serve the pies immediately, alongside your favourite vegetables or side dish.