Chicken, leek and mushroom pie
8 - 10
PersonalPoints™ per serving
1 hr 20 min
Chicken pie doesn't get easier than this. Just shred, mix and bake.
1½ cup(s), (375ml)
1 whole, trimmed, thinly sliced
200 g, button variety, sliced
Cooked skinless chicken breast
Reduced-fat puff pastry
1 sheet(s), frozen, just thawed
- Place the milk in a small saucepan over medium heat and bring to a gentle simmer. Mix the cornfl our with 2 tablespoons of water in a small bowl until smooth. Stir into the milk. Cook, stirring, for 3-4 minutes or until the sauce thickens and comes to the boil. Set aside.
- Heat half the oil in a large frying pan over medium heat. Cook the leek, stirring, for 4 minutes or until soft. Set aside. Heat the remaining oil over medium-high heat. Cook the mushroom, stirring, for 2 minutes or until soft. Remove from the heat. Stir through the leek, sauce and chicken until combined. Season with salt and pepper. Divide between four 1-cup (250ml) capacity ovenproof ramekins. Place in the fridge to cool.
- Preheat oven to 200˚C. Cut the pastry sheet into 4 squares. Top each ramekin with pastry, pressing the edges with a fork to seal. Place on a baking tray. Bake for 20 minutes or until golden.
SERVING SUGGESTION: salad of mixed leaves.