Chicken, Asparagus And Leek Pot Pies - cooking recipe
Ingredients
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2 tbsp butter
1 small leek, thinly sliced
2 cloves garlic, crushed
2 tbsp flour
1 1/2 cups milk
1/2 None rotisserie chicken, shredded
1 bunch asparagus, trimmed and chopped
1/2 tsp ground nutmeg
1 sheet frozen puff pastry, thawed
1 None egg, lightly beaten
Preparation
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Preheat the oven to 350\u00b0F.
Melt butter in a medium saucepan on a high heat. Saute leek and garlic for 2-3 mins, until tender. Stir in flour and cook for 1 min. Remove from heat. Whisk in milk until smooth. Return to heat and cook, stirring, until mixture boils and thickens. Simmer for 3 mins. Add chicken, asparagus and nutmeg to sauce. Mix well and season to taste.
Divide mixture evenly among four 1-cup ramekins. Cut 4 rounds from pastry to cover ramekins. Place pastry over each ramekin. Brush lightly with egg. Cut a small slit in the center of each pie top for steam to escape.
Bake for 15-20 mins, until pastry is puffed and golden. Serve with salad.
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