Lynne's Easiest Chicken Pie Recipe with Puff Pastry Lids
Ingredients
100g finely chopped Leaks
30g soft Butter
1 shredded Chicken
200g chicken gravy
1 sheet Puff Pasty
1 beaten Egg
Salt & Pepper
Method
Melt butter and sweat Leaks until soft.
Add shredded chicken and gravy.
Simmer until warmed through and season with salt & pepper.
Preheat oven at 180C.
Cut Puff Pastry into four equal sized squares.
Divide chicken filling into four small round baking ramekins. Cover each with a Puff Pastry square and push down to ensure a seal to the ramekins.
Brush with beaten egg and sprinkle with coarse salt flakes.
Bake for about 20min until golden and crispy.
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