Diana Chan's Leftover Chicken Pot Pies

Ingredients:

375g store bought all butter puff pastry
leftover roast chicken - approximately 700g of shredded chicken
60g brown onion, finely diced
30g cloves of garlic, minced
2 celery sticks, finely diced
1 whole leek, finely sliced
250ml of pouring cream
½ tbsp of baby capers
50g parsley, finely chopped
250g grated Parmesan
salt and pepper
2 tbsp of olive oil
1 tbsp of butter
1 egg, beaten

Method: 

Preheat the oven to 180C.
To cook the filling, in a large pot over medium heat, melt the butter and add in the olive oil.
Add in the onions and garlic and saute for a minute before adding in the celery and leeks. Cook until the celery has softened. Add in the capers and parsley and stir through and then add the cream until it starts to warm through.
Add in the leftover chicken. Then the Parmesan until just melted.
Season to taste.
Divide the mixture evenly and place into 4 pots.
Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm all the way around than the pots – be generous!
Brush edge of pots with egg. Top with puff pastry, folding down the edges. Brush pastry with egg. Cut a 2cm slide in the middle with a small knife.
Bake 35-40 minutes until deep golden.
Serve warm with a salad on the side.

This recipe was provided by our Innovation partner 10 Minute Kitchen, a cooking show from Network 10 that celebrates creative, easy, budget and family-friendly meals that anyone can cook at home. Find out more about our Partnership Program.