Chicken Pot Pies

What to do

• 1.

  Preheat oven to 200°C

  

• 2.

  Place flour and chicken thighs into a large zip lock bag. Shake to coat chicken.

  

• 3.

  Place a heavy bottomed casserole dish over a medium heat. Add 1 tbsp of oil.

  

• 4.

  Brown the chicken pieces in batches and set aside

  

• 5.

  Clean the casserole dish and place back on the heat with another tbsp of oil.

  

• 6.

  Cook the leek until soft then add the crushed garlic and cook for a further minute.

  

• 7.

  Add chicken, carrots and the stock to the dish.

  

• 8.

  Bring the chicken casserole to a boil then lower the heat. Cover and simmer for 30 mins.

  

• 9.

  Remove the lid and cook for a further 10-15mins until the chicken is cooked through and the cooking liquid has reduced

  

• 10.

  Using the top of your ramekins as a template, cut out the puff pastry to make a lid for your pies.

  

• 11.

  Divide the chicken and leek casserole among 4 x pie ramekins, top with the pastry lids using a fork to press down the edges.

  

• 12.

  Use a small sharp knife to slice a cross into the middle of the pastry to allow steam to escape during cooking and then brush the top with the lightly whisked egg.

  

• 13.

  Place the ramekins onto a baking dish and the bake for 10-15 minutes until the pastry is golden brown.

  • Serve with a big bowl of steamed vegetables.