Here’s one of my family’s favourite meals, especially as the weather starts to cool down. We choose to make our pot pies in 1 cup ramekins however this recipe works great as one large family pot pie too.
- 500g Skinless Chicken Breast (cut into small cubes)
- 2 tablesppons olive oil
- 4 shorcut rashers of bacon (trimmed and diced)
- 1 leek (white part cleaned and thinly sliced)
- 1 carrot (finely chopped)
- 2 cloves garlic (crushed)
- 400g can creamed corn
- 1/4 cup of plain flour
- 3 cups Chicken Stock
- 1 cup frozen peas and corn
- pepper to taste
- puff pastry sheets
Pre-heat oven to 200 degrees Celsius. And thaw frozen pastry sheets.
Heat olive oil in a large deep pan frying pan, brown the chicken the add the bacon, leek, carrot and garlic, sauté for a few minutes before sprinkling the flour over the mixture and cooking for a further minute. Add the chicken stock slowly while stirring and then add all the remaining ingredients (besides the pastry). Simmer gently for 5 minutes.
Spoon mixture into 4 cup sized ramekins before topping with pastry (cut to fit). Bake until pastry is golden brown (aprox 15 minutes).
We hope your family enjoys this recipe as much as we do.
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