| Servings |
pies
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Ingredients
- 1.5 cups roast chicken
- 1/2 leek peeled and sliced thinly
- 1 large carrot diced
- 3/4 cup peas
- 3 sheets puff pastry
- 3 sheets shortcrust pastry
- 2 cups liquid chicken stock
- 2 tbsp plain flour
- 2 tbsp butter
- 1 tbsp oregano
- Pepper to taste
- Olive oil spray
Ingredients
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Instructions
- Shred the chicken breast. Steam the carrot and peas and fry off the leek in a little olive oil spray. You can also add any leftover roast vegetables as well.
- To make the gravy, melt the butter in a saucepan and add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes.
- Once gravy is done, mix the chicken and vegetables through the gravy mix and coat well.
- Cut short crust pastry circles for the bottom of your pies. 1 pastry sheet makes 4 pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil.
- Cook in a pie maker for approximately 20 minutes or until pastry is golden. If using the oven, cook for 20 minutes on 200C, or until pastry is golden.
- Filling can be made ahead of time and left in the fridge.
Recipe Notes
372 calories per serve