Wordly Wednesday – Chicken Pot Pies
I love these pot pies! So much easier than making a pastry base, but you still have the flaky, crunchy top that’s sure to please the whole family. It’s great for using up whatever veg is looking lonely in the fridge. So think of adding things like mushrooms, finely chopped carrot or zucchini.
Most of the measurements are approximate, this is one recipe where I normally just add everything by eye. It’s pretty hard to go wrong!
When serving up to younger children, I carefully cut out the pastry, pour the contents into their bowl/plate and place the pastry on top as the ramekins can be quite hot…
Chicken Pot Pies – makes 4 individual ramekins.
500gm chicken breast, sliced into 1-2cm pieces
1 tablespoon olive oil
1 clove of garlic, finely chopped
2 leeks (dark green section removed) and finely chopped
1 handful parsley, stems and leaves separated and finely chopped
1 side of a red capsicum
1/2 punnet of cherry or mini Roma tomatoes, halved
1/2 cup white wine
1/4 cup pearl (or regular) couscous
3/4 cup light cream
1 teaspoon of finely grated lemon zest
1/3 cup frozen peas
1 handful baby spinach
1 sheet of puff pastry
Salt and cracked pepper to taste
Preheat oven to 200°C. (You may need to add a step to remove any farmers market fresh extras from your produce – ew!) Add oil to a large saucepan on a medium-high heat. Once oil is heated, add garlic, parsley stalks and leeks and sweat down until slightly translucent. Add chicken and cook until lightly browned. Add your wine, tomatoes, capsicum and couscous and allow to simmer down for a few minutes until the chicken is just cooked in the middle. Add cream, lemon zest, baby spinach, peas and remaining parsley and cook for one minute more until cream has cooked in slightly. Season with salt and cracked pepper to taste. Spoon your mix into individual ramekins (or a single pie dish) and top with pastry. If serving individually, use leftover pastry to create letters to too everyone’s pie – the kids love their personalised pies! If you wish, you can dab on some egg wash on your pastry. (I didn’t). Place ramekins on a baking tray and cook in oven until pastry is golden brown. Serve with a salad or just on its own for a light meal. Eat and enjoy, just beware that they are piping hot when you first dig in!