Theres nothing better than these homemade chicken pies. One of my favourite recipes from The Foodtown Magazine.
- 1 deli roasted chicken
- 1 grated carrot
- 30g butter
- 1 leek finely diced
- 1/2 cup flour
- 2 cups hot chicken stock
- salt & pepper to taste
- 3 sheets ready rolled puff pastry, quartered
- 2 cups mashed potato
- 1/2 cup grated cheese
Remove the meat from the roast chicken and cut into bite sized pieces. Heat the butter in a medium size saucepan and saute the leek and carrot for 3-4 mins. Add the flour and cook for 2 mins until the mixture has a sandy texture. Gradually add the chicken stock, stirring until the sauce has thickened. Add the chicken meat and season well. Set aside to cool.
Preheat the oven to 180 degrees celsius. Grease a 12 hole large muffin tin. Cover the bases with the pastry sheets, trimming the edges. Make your mashed potato and set aside.
Spoon the cooled chicken mixture into the pastry cases and top with a swirls of mashed potato. Sprinkle over the grated cheese and bake in the preheated oven for 25-35 mins until the pastry is puffed. Leave the pies in tins for at least 10 mins before removing them.