Ingredients
Scale
1 leek, thinly sliced
50g butter
2 tbsp plain flour
300ml chicken stock
100ml thickened cream
300g shredded, cooked BBQ chicken
75g frozen peas and corn
1 tbsp lemon juice
Salt and Pepper
4 sheets of puff pastry
Instructions
- Get your pie maker out and at the ready. Don’t turn it on just yet. Defrost your puff pastry.
- Melt the butter in a frying pan and cook the leek for five minutes until softened. Stir in the flour and cook for one minute, then stir in the stock a little at a time, to make a smooth sauce.
- Add in the cream, and cook until the sauce starts to bubble. Stir in the chicken and peas and corn. Remove from the heat and add the lemon juice.
- Cut the pastry into quarters, and place one quarter onto the pie maker until all holes are covered for the bases. Fill with filling and then place another quarter on top. Trim if needed (with pie makers sometimes it’s easier to trim once cooked). Cook until cooked through (the pie maker will usually turn the light off when it’s cooked).
- Serve with vegetables!