Recipe: Chicken pot pies

CAROLINE VELIK
Last updated 12:19 24/05/2013
pie
MARINA OLIPHANT/Fairfax Aus
MAKE IT EASIER: Making puff pastry is a mega-mission so just buy good quality stuff to save time.

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Making puff pastry takes time. You can buy good quality, fresh, ready-made puff pastry from some cake shops and delicatessens.

NEED TO KNOW

Main ingredient Chicken
Type of dish Baking
Course Dinner
Cooking time 30 min - 1 hour
Serves/makes 4
Special options None

25g butter
1kg skinless chicken thigh meat cut into 2cm pieces
150g bacon, chopped
2 leeks, finely sliced
1 clove of garlic, finely chopped
4 sprigs thyme
1/4 cup plain flour
1 cup chicken stock
1/2 cup creme fraiche
4 tbsp chopped parsley
salt and pepper to season
1 sheet frozen puff pastry, thawed
1 egg, beaten

1. Preheat oven to 200 degrees, fan forced.

2. Place a large frying pan over medium heat and add the butter to melt. Add the chicken pieces in batches and cook for a few minutes on each side. Remove from the pan and set aside.

3. Add the bacon and leeks and cook over low heat for a few minutes. Add garlic and thyme and stir. Sprinkle in the flour, stirring well to combine, then add chicken stock and bring to a gentle simmer for 2-3 minutes, stirring well.

4. Return the chicken to the pan and simmer for 4-5 minutes or until the chicken is completely cooked. Add the creme fraiche and chopped parsley, season with salt and pepper, and mix well.

5. Remove from heat and spoon filling into 4 ovenproof ramekins.

6. Place pastry on bench and cut out lids to fit over the ramekins, allowing a little overhang. Place onto ramekins and snip an air vent into the middle using kitchen scissors or a sharp knife. Brush the pastry with egg wash.

7. Place ramekins on an oven tray and bake for 20 minutes, until pastry is golden and crisp.

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