Individual Chicken Puff Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 60 ml butter
• 2 chicken breast fillets, trimmed
• 1 leek, thoroughly washed and thinly sliced
• 2 cups of defrosted frozen peas
• 1 1/2 cups approx ready made bechamel sauce
• 4 frozen puff pastry sheets
• 1/2 cup shaved parmesan cheese
• 2 teaspoons ground pepper
• 1 teaspoon salt
• 1/2 cup milk, to glaze and seal pies

Recipe

• 1 take pastry sheets out of freezer to defrost.
• 2 heat butter in frypan/skillet over medium to high heat.
• 3 cook chicken fillets in pan for 3 - 5 minutes.
• 4 flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
• 5 chop cooked fillets into small pieces.
• 6 allow to cool.
• 7 line six individual pie dishes with puff pastry.
• 8 distribute chicken evenly between dishes.
• 9 distribute peas evenly into dishes.
• 10 pour bechamel sauce evenly into dishes.
• 11 top filling of each pie with shaved parmesan cheese.
• 12 season to taste with salt and pepper.
• 13 brush milk over edge of each pie.
• 14 place circle of pastry topping over each pie.
• 15 slice a 1/2 inch vent into the top of each pie.
• 16 brush each pie with milk to glaze.
• 17 you can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
• 18 serve with potatoes wrapped in foil and baked in the oven.
• 19 maybe a salad as well if you have the energy!
• 20 enjoy!