Chicken, Leek and Mushroom Pot Pies
An easy weekday dinner idea made with leftover chicken. Chicken, Leek and Mushroom Pot Pies. Life saver!
Chicken, Leek and Mushroom Pot Pies An easy weekday dinner idea made with leftover chicken. Chicken, Leek and Mushroom Pot Pies. Life saver! |
| Servings | Prep Time |
| 4servings | 15min |
| Cook Time |
| 20min |
|
|
Ingredients
- 2tablespoons butter
- 2tablespoons olive oil
- 1 onionfinely chopped
- 1cup leeksfinely diced
- 1teaspoon crushed garlic
- 1teaspoon ground chili flakes
- 2cups mushroomsfinely diced
- 1cup fresh cream
- fresh thymeto season
- salt and black pepperto season
- 3 cups shredded, cooked chickenfrom leftovers
- 1roll thawed, puff pastryonly half will be used
- 1large eggwhisked
Instructions
- In a saucepan, heat the butter and olive oil.
- Add the onion, leeks, garlic and chili and saute for a few minutes on medium heat until translucent.
- Add the mushrooms and cook until it releases moisture. Add the herbs and seasoning.
- Next, add the cream, and turn up the heat and allow to reduce. Add the chicken and mix through. Set aside.
- On a clean surface dusted with flour, roll the pastry out and cut out discs for individual pies or cut a piece big enough to cover the filling in a flat, oven safe pie dish.
- Transfer the filling into desired baking dish, cover with pastry and brush with whisked egg.
- Bake at 180 degrees Celsius for 20 min or until golden brown.
Recipe Notes
Simply freeze the rest of the unused puff pastry.
For a vegetarian version, simply replace the chicken with chopped carrots and zucchini.