Magic Chicken Pies

Name: Magic Chicken Pies
Ingredients: 1 chicken breast (either roasted or equivalent quantity of 'leftovers' or poached in water with some peppercorns, pars); 25 g butter; 1 leek, sliced; 5 mushrooms, sliced approx; 2 tablespoons flour; 250 ml milk; 300 g potatoes, cooked and cut into small cubes; 1 teaspoon thyme; 2 2 sheets flaky pastry dough or 2 sheets shortcrust pastry; salt and pepper; 1 egg, beaten

11 ingredients

2 steps

Ingredients

1 chicken breast (either roasted or equivalent quantity of 'leftovers' or poached in water with some peppercorns, pars)
25 g butter
1 leek, sliced
5 mushrooms, sliced approx
2 tablespoons flour
250 ml milk
300 g potatoes, cooked and cut into small cubes
1 teaspoon thyme
2 2 sheets flaky pastry dough or 2 sheets shortcrust pastry
salt and pepper
1 egg, beaten

Directions

1

Preheat oven to 200°. Saute the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed. Add the potato, thyme and the chicken breast shredded. Season with salt and pepper and allow to cool. Grease a medium muffin pan with cooking spray. Line muffin pans with pastry. I find an empty 800g tomato tin or 400g tuna tin cuts just the right size circles for the muffin pans. Press the pastry in gently (re rolling the pastry until all the pans are lined). Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry - four for each pie, and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don't pop up as the pastry cooks.
2

Brush lightly with beaten egg and bake for 20 minutes or until golden.