Chicken And Leek Pot Pies
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 slice Moira Mac's Marinated Bbq Chicken Breast, meat shredded
- 1 puff pastry , thawed
- 3/4 cup thickened cream
- 1 leek, sliced thinly
- 2teaspoons wholegrain mustard
- 2 cup baby spinach leaves
- 1packets Maggi apricot chicken recipe base
- 1tablespoons olive oil
- 80grams full cream milk (save 17g for later)
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
6.5grams
Fat
29.0grams
Carbs
29.5grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Heat oil in medium saucepan; add leek; sauté over low heat 3-5 minutes.
Step 2 of 4
Stir in combined Maggi apricot chicken recipe base, water, milk, cream and mustard; cook, stirring, until mixture boils and thickens.
Step 3 of 4
Stir in BBQ chicken and spinach. Divide mixture amongst four 3/4 cup ovenproof dishes.
Step 4 of 4
Using a 9cm round cutter (tip: an upside down saucer also works well), cut four rounds from pastry; top each pie with pastry round. Decorate pies with off-cuts of remaining pastry if desired. Brush with extra milk. Bake 15 minutes or until pastry is golden brown.
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