Chicken And Broad Bean Pies


1 tablespoon olive oil
600 Grams chicken thigh fillets, cut into 2cm pieces
1 large leek, thinly sliced
2 bacon rashers, finely chopped
2 garlic cloves, crushed
1/2 cup chicken stock or half a chicken stock cube dissolved in 1/2 cup water
1/2 cup (125ml) thickened cream
1 cup broad beans, outer skin peeled
1 tablespoon thyme leaves
2 sheets (25cm) frozen puff pastry
1 egg, lightly whisked
Mashed potato, to serve


  • Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.

  • Add the leek, bacon and garlic to the pan and cook, stirring, for 5 minutes or until leek softens. Return the chicken with the chicken stock  and thickened cream. Cook, stirring, for 10 minutes or until sauce boils and thickens slightly and chicken is cooked through. Remove from heat. Add the broad beans and thyme and stir to combine. Taste and season with salt and pepper. Set aside for 30 minutes to cool slightly

  • Spoon chicken mixture evenly among four 1 1/2-cup (375ml) capacity ramekins. Place on an oven tray. Use a 15cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc over each ramekin to enclose filling. Lightly brush with egg and place on an oven tray.

  • Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden and pies are heated through. Serve immediately with mashed potato, if desired.

1 Comment (+add yours?)

  1. Alessandra @ the foodie teen
    Dec 19, 2014 @ 01:49:20

    Sounds fantastic!


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