Chicken Pot Pies

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Chicken Pot Pies

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Individual Chicken Pot Pies. The chicken filling can be frozen in the ramekins to save you time. Created by Catherine Fulvio for Whirlpool

Ingredients

  • 2 leeks, sliced
  • 2 carrots, peeled and diced finely
  • 2 tsp thyme
  • 3 chicken fillets, poached and diced
  • 2 tbsp rapeseed oil
  • For the sauce:
  • 50g butter
  • 50g flour
  • 500ml low fat milk
  • 100ml vegetable stock
  • ½ tsp wholegrain mustard
  • Freshly ground black pepper
  • For the topping:
  • 5 medium potatoes, peeled and roughly diced
  • 100ml warm milk
  • 2 tbsp butter
  • 3 tbsp grated parmesan
  • Salt and freshly ground black pepper
  • 1 tbsp chopped parsley (optional)

Instructions

  1. Heat the oil in a medium saucepan over a medium heat and add the leeks, sauté for 4 minutes before adding the carrots, thyme and poached chicken and sauté for about 4 minutes.
  2. To make the sauce, add the butter and flour to a medium saucepan and heat over a medium heat. Stir until the flour is combined, add the milk, stock and mustard and using a wooden spoon stir well until a thick sauce forms. Check the seasoning, you may only require freshly ground black pepper. Set aside.
  3. Combine the sauce with the leek and chicken and spoon into 4 ramekins or individual little pots.
  4. Preheat the oven to 190°C/fan 170°C/gas 5.
  5. To make the topping, steam the potatoes until tender and push through a potato ricer. Warm the milk and butter together and pour over the potato, stirring well. Add the parmesan. It should be soft enough to pipe and spoon into a piping bag and pipe over the chicken and leek mix.
  6. Place onto a baking tray and bake for about 15 minutes just until the topping is golden.
  7. Tip: Wilt a handful of spinach into the mashed potato to spoon over as a topping.
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