"Are You Calling Me A Tart?", the theme for this week at I Heart Cooking Clubs (IHCC), where we are currently cooking from Donna Hay's recipes. This week is all about tarts and pies, sweet or savoury. So for this week's theme, my choice is Chicken and Leek Pot Pie, since it has been quite sometime since we had any chicken pie.
Using store-bought puff pastry definitely saves a lot of time. This is really quick and simple to make. I made half a recipe, and used 400gm minced chicken meat, as there are only three of us having this for lunch. Leeks are thinly sliced, sauteed with minced garlic until softened which takes about 5-6 minutes, then the minced chicken is added in, cooked for about 6-8 minutes, stirring and separate chicken minces until they are cooked through. A tablespoon of flour, some chicken stock, salt and pepper is added to taste. Cook until thickened, about 2 minutes and stir in chopped parsley.
I have made these potpies into 4" ramekins for individual servings and got 4 servings. Divide the chicken filling evenly among the four ramekins.
Serve warm. Delicious! The next time time when I make this, I'll add in more leeks. Very easy to make, and in less than an hour, you'll be enjoying this delicious pie!
Chicken and Leek Pot Pie
(adapted from donnahay.com)
200gm leeks, trimmed and thinly sliced
2 cloves garlic, crushed
700gm chicken mince
2 tablespoons plain (all-purpose) flour
1-3/4 cups (435ml) chicken stock
sea salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley leaves
375gm store-bought puff pastry block, thawed
1 egg, lightly beaten
Preheat oven to 200C (390F). Heat a deep-sided 2 litre-capacity, 20cm frying pan over medium heat. Add the butter, leek and garlic and cook for 4-5 minutes or until the leek is soft. Add the chicken, breaking any lumps with a wooden spoon, and cook for 6-8 minutes. Stir in the flour, add the stock, salt and pepper and cook for 3-4 minutes or until thickened. Stir through the parsley. Remove from the heat and set aside.
Roll out the pastry on a lightly floured surface until 3mm thick. Use a sharp knife to cut out a 24-cm round and a small hole in the centre of the round. Place on top of the pie and press the edges to seal. Brush with egg and bake for 20-25 minutes or until the pastry is puffed and golden. Serves 4.
To see what my friends are making this week, drop by I Heart Cooking Clubs (IHCC).
And I'm sharing this with :