Chicken pot pies

Chicken pot pies.
Chicken pot pies. Photo: Marina Oliphant

Making puff pastry takes time. You can buy good quality, fresh, ready-made puff pastry from cake shops such as Paterson's Cakes in Windsor, or ask at your local pastry shop. Some delicatessens stock gourmet frozen pastry. Look out for Careme puff pastry; it's delicious.


25g butter

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.