Ingredients
- 2 tablespoons olive oil
- 650 grams boneless skinless chicken thighs (trimmed and thinly sliced)
- 1 leek, trimmed, coarsely chopped
- 2 garlic cloves, minced
- 4 thyme sprigs, leaves picked
- 1 whole (300 gram) sweet potato (gold peeled and coarsely chopped)
- 505 gram cooking sauce ( jar, Aussie Honey Mustard Chicken cooking sauce, MasterFoods brand specified)
- 180 grams frozen peas (1 1/2 cups)
- 1 sheet (110 gram) frozen puff pastry ( just thawed)
- 1 egg, lightly whisked
- Thyme sprigs, extra to serve
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: 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.
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Step 3: Divide the mixture among four 1 1/2 cup/375ml capacity ramekins.
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Step 4: 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.
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Step 5: Cut leaf shapes from reserved pastry and arrange on top and brush with egg.
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Step 6: 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.
We hope you enjoy this recipe!
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