Ingredients
1 tbsp olive oil
700g chicken breast
medium diced
to taste salt and pepper
100g butter
1 cup leeks
finely chopped
1 cup plain flour
2 cups milk
1 cup cream
1 cup corn kernels
1 cup chives
cut into 1 cm pieces
1 tbsp lemon juice
2 puff pastry
thawed
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 large frying pan
- 1 whisk
- 1 ramekins
- 1 large oven tray
Instructions
- Preheat oven to 210°C.
- Heat a large frying pan on high heat.
- Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove from the pan and keep to the side.
- In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.
- Add flour and stir through to form a thick paste, cook for 1-2 minutes.
- Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
- Add seared chicken and simmer for about 5 minutes for flavours to combine.
- Remove from the heat and stir in chives and lemon juice.
- Portion the pie mixture into 6-8 ramekins.
- Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
- Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
- Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.
Notes
Tip
As there’s no garlic or onion in these pies, these are perfect for breastfeeding mums!
Tip
Leave to cool for 5 minutes before eating, as they will be very hot.
Variation
If you don’t have individual ramekins make one large pie – through, you will need to bake it for about 10 minutes longer.
Storage
These are great to have in the fridge if you know you have a busy week ahead.
