Chicken and Leek Pot Pies

Name: Chicken and Leek Pot Pies
Yield: Serves 4
Ingredients: 4 leeks, washed and sliced; salt and freshly ground black pepper to taste; 110 g butter, diced; 30 ml chopped fresh parsley; 50 g butter; 2.5 ml salt; 1 clove garlic, chopped; 100 ml chicken stock; 4 skinless chicken breasts, diced; 2 large egg yolks; 5 ml dried origanum; 170 g cake flour; 125 ml cream; 15 ml iced water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Who doesn’t like a homemade pie? It’s hearty and tasty, and this recipe is so simple to make. Sometimes I swop out the fresh chicken breasts and use leftover roast chicken instead to make the filling – it saves on the cooking time.

Ingredients

For the pastry

170 g cake flour
2.5 ml salt
110

Pie
Leftovers

Method

Sift the flour and salt into a bowl and then rub in the butter using your fingertips.
Add 1 egg yolk and just enough iced water to form a dough.
Roll the dough into a ball, cover in cling film and refrigerate for 30 minutes.
To make the filling, melt the butter in a frying pan over low heat and gently sauté the leeks until softened but not b