Spring Chicken Pot Pies

Interactive experience

Products and recipes

As seen in Season 2

Ingredients

• 375g store bought all butter puff pastry
• Leftover chicken from roast - approximately 700g of shredded chicken
• 60g brown onion, finely diced
• 30g cloves of garlic, minced
• 2 celery sticks, finely diced
• 1 whole leek, finely sliced
• 250ml of pouring cream
• ½ tbsp of baby capers
• 50g parsley, finely chopped
• 250g grated parmesan
• Salt and pepper
• 2 tbsp of olive oil
• 1 tbsp of butter

Method

1. Preheat the oven to 180CTo cook the filling, in a large pot over medium heat, melt the butter and add in the olive oil.
2. Add in the onions and garlic and saute for a minute before adding in the celery and leeks. Cook until the celery has softened.
3. Add in the capers and parsley and stir through and then add the cream until it starts to warm through.
4. Add in the Leftover Chicken. Then add in the parmesan until just melted.
5. Season to taste.
6. Divide the mixture evenly and place into 4 pots
7. Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm all the way around than the pots – be generous!
8. Brush edge of pots with egg. Top with puff pastry, folding down the edges. Brush pastry with egg. Cut a 2cm slide in the middle with a small knife.
9. Bake 35 – 40 minutes until deep golden.
10. Serve warm with a salad on the side.