Posterous theme by Cory Watilo

Home Harvesting

Chicken and Leek Pie

  • 60 g butter
  • 1 large zucchini, finely chopped
  • 1 leek, sliced
  • 500g chicken breast fillet, diced
  • 4 rashes bacon, sliced
  • 1 garlic clove, crushed
  • 2 tbsp plain flour
  • 1 1/2 cups chicken stock
  • 1/4 cup cream
  • 1 tbsp chopped chives
  • 1-2 sheets puff pastry
  • 1 egg, beaten

Preheat oven 200 deg C, grease 4 ramekin dishes and place on tray

Melt one third of the butter and cook zucchini and leek until tender, transfer to a large bowl.  Cook bacon, garlic, and chicken until browned and almost cooked and add to vegetable mix.  Melt remaining 2/3 of butter in a seperate pan, add flour, cook stirring until mixture bubbles,.  Gradually add stock and bring to the boil.  Simmer stirring until mixture thickens.  Stir in cream and chives and add to chicken and vegetable mix.  Spoon evenly into individual ramekins.  

Cut the thawed pastry into rounds, slightly larger than the ramekin dishes.  Cover each dish with a layer of pastry and gently fold the edges over the dish to seal.  Brush the pastry with egg.  Use a sharp knife to cut 2 slits in the top of each pie.  Bake for 30 minutes or until browned.

A delicious meal for a cold winters night!


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Geoff Brown
Tangent Consulting
M 0403 763 660
Geoff@tangentconsulting.com.au
www.tangentconsulting.com.au
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