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Recipe Category / Chicken and Turkey
Chicken Pot Pies
Chicken Pot Pies
Method
  • Preheat oven to 190* C (370* F) Fan.
  • Place a large pan over low heat.
  • Add the olive oil, leek, garlic and spring onion.
  • Sauté for about 10 minutes, until the leek and onion softens.
  • In the meantime, cut the chicken into small bite sized chunks.
  • Remove the pan from heat and add the cheddar sauce, lemon zest, chili flakes, thyme, mustard, milk and the chicken.
  • Mix to combine completely.
  • Divide the mixture evenly between 5 round ramekins (100 ml capacity each).
  • Place the puff pastry sheet on a working surface that has been dusted with flour.
  • Cut out 5 circles that are larger than the circumference of the ramekins so that can cover and seal them properly.
  • Place each circle over each ramekin and press the edges of the puff pastry gently with your fingers to close around the ramekin.
  • Brush the puff pastry with the beaten egg and sprinkle with black sesame seeds.
  • Bake for 15 minutes, until golden.
Tip
You can use any leftover chicken to make this delicious recipe  ;)
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Nutritional
Chart

Nutrition information per portion

308
Calories (kcal)
15 %
18.9
Total Fat (g)
27 %
9.7
Saturated Fat (g)
49 %
10.3
Total Carbs (g)
4 %
2.8
Sugars (g)
3 %
23.8
Protein (g)
48 %
0.81
Fibre (g)
3 %
1.6
Sodium (g)
26 %

*Based on an adult’s daily reference intake of 2000 kcal.