Recipe by: Baby Mac
Baby Mac's chicken pot pies make comfort food easy! With bacon pieces and golden pastry tops, you can even use barbecued chicken when you're in a rush!
- 100 g pancetta or bacon, chopped
- 1 splash olive oil
- 1 garlic clove, crushed
- 1 leek, thinly sliced in rounds
- 1 sprig fresh thyme, leaves picked
- Salt and pepper, to season
- 500 g cooked chicken breast (see tips, below), shredded
- 1 large splash chicken stock
- 1 splash cream
- 2 sheets puff pastry
- 1 egg, lightly beaten
- Preheat oven to 200°C (180°C fan-forced).
- Add pancetta and a splash of olive oil to a hot saucepan and cook, stirring until brown. Add in garlic, leek and thyme, and season with salt and pepper. Cook, stirring, until leeks are softened. Stir in the chicken.
- Add 1 large splash of chicken stock to deglaze the pan (see notes, below), then add in 1 splash of cream.
- Take a sheet of puff pastry, and using a 1-cup ramekin as a guide, cut 4 circles from the pastry just large enough to cover the top of the ramekin.
- Divide chicken mixture among four 1-cup ramekins, then cover with the puff pastry circles without worrying too much about the edges. Fold pastry in and squish it around sides.
- Brush the tops of pies with beaten egg and place them onto a baking tray before placing them into the oven. Bake for 20 minutes or until golden brown.
- Serve up on a plate with some simple greens on the side. Top pies with rocket and baby spinach salad. Enjoy!
You can use leftover roast chicken or BBQ chicken in this recipe, but if you would like to poach your own, place 1L water or chicken stock in a large saucepan with 1 bruised garlic clove and 2 sprigs fresh thyme and bring to the boil. Add 500g chicken breast, ensuring it is completely covered by the liquid. Cover with a lid, reduce heat, and simmer for 15 minutes. Remove from heat and stand chicken, still covered, for 10 minutes. Remove chicken from liquid.
Deglazing your pan will pick up any dark colour and caramelised flavours left over from cooking the pancetta that's stuck to the pan. To do this, simply use your wooden spoon to stir around the stock and scrap up the goodness from the bottom of the pan.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.9 g|
|Total carbohydrates||71.5 g|
|- Sugars||1.7 g|
|Dietary fibre||2.8 g|