Chicken, Leek & Bacon Pot Pies
June 04, 2019
"From our Saturday newspaper The West Australian. Times are estimated."
- Serving Size: 1 (237.1 g)
- Calories 669.1
- Total Fat - 52.4 g
- Saturated Fat - 18 g
- Cholesterol - 257.6 mg
- Sodium - 777.2 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.6 g
- Sugars - 1.6 g
- Protein - 26.1 g
- Calcium - 87.3 mg
- Iron - 3.3 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.3 mg
To make filling, toss chicken and garlic in a large bowl and season.
Heat oil in a large, deep frying pan over a medium to high heat and add chicken in three batches and cook, turning, until browned all over and remove from heat and reduce to medium heat.
Add leeks, bacon and sage and cook, stirring, for about 5 minutes, or until leeks are soft and then add wine and reduce by half. Return chicken with cream and mustard and simmer, covered, stirring occasionally, for about 10 minutes, or until chicken is cooked.
Add corn our blended with 2 tablespoons water and stir for about 5 minutes, or until boiling and thickened.
Divide among six oven proof dishes (1 1/4 cup capacity) and place on an oven tray.
Cut 1 1/2 pastry sheets into six squares and place one square on top of each dish and press edges to seal and brush with egg and sprinkle with sesame seeds.
Cook in a very hot oven (220C) for about 20 minutes, or until pastry is golden and serve.
TIP - Filling can be made up to two days ahead and kept, covered, in the fridge. Reheat before placing in dishes.
Tips & Variations
No special items needed.