While I think we’ve all had enough of winter already, I’m not quite sure we’re ready to let go of the winter warmers just yet. Besides, there’s nothing like a hearty homemade chicken pie to warm up the family on these cold winter evenings. Especially individual chicken pot pies.
Making puff pastry can be quite time-consuming so if you’re in a bit of a hurry you can easily buy good quality, fresh, ready-made puff pastry from any bakery or cake shop.
1kg skinless chicken thigh meat cut into 2cm pieces
150g bacon, chopped
2 leeks, finely sliced
1 clove of garlic, finely chopped
4 sprigs thyme
1/4 cup plain flour
1 cup chicken stock
1/2 cup creme fraiche
4 tbsp chopped parsley
salt and pepper to season
1 sheet frozen puff pastry, thawed
1 egg, beaten
Preheat oven to 200 degrees, fan forced.
Place a large frying pan over medium heat and add the butter to melt. Add the chicken pieces in batches and cook for a few minutes on each side. Remove from the pan and set aside.
Add the bacon and leeks and cook over low heat for a few minutes. Add garlic and thyme and stir. Sprinkle in the flour, stirring well to combine, then add chicken stock and bring to a gentle simmer for 2-3 minutes, stirring well.
Return the chicken to the pan and simmer for 4-5 minutes or until the chicken is completely cooked. Add the creme fraiche and chopped parsley, season with salt and pepper, and mix well.
Remove from heat and spoon filling into 4 ovenproof ramekins.
Place pastry on bench and cut out lids to fit over the ramekins, allowing a little overhang. Place onto ramekins and snip an air vent into the middle using kitchen scissors or a sharp knife. Brush the pastry with egg wash. Place ramekins on an oven tray and bake for 20 minutes, until pastry is golden and crisp.