October 22, 2018
Comfort Food, Dinner, Snacks,
Poultry, Chicken, Vegetables, Leek , Sweet Potato/Yam, Australian, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Non-Dairy, Boneless Pieces more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Preheat oven to 180C.
Heat the oil in a large deep frying pan over high heat and add the chicken and cook, turning for 5 minutes or until golden and then add the leek, garlic and thyme and cook, stirring for 3 minutes or until leek softens and then stir in the sweet potato and then add the cooking sauce and 1/2 cup (125ml) water and bring to the boil, stirring and then remove from the heat and stir in the peas.
Divide the mixture among four 1 1/2 cup/375ml capacity ramekins.
Cut four discs from the pastry, reserving excess and place over the ramekins and brush with egg and then cut a small slit in each pies.
Cut leaf shapes from reserved pastry and arrange on top and brush with egg.
Place the pot pies on a baking tray and bake for 35 minutes or until the pastry is puffe3d and golden and top with extra thyme leaves and serve.
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