Sometimes we all need some good comfort food and these chicken and leek pot pies are just that.  Perfect for a cold day, they’re ready in less than 40 minutes and are full of flavour.  Don’t mess around with tricky pies – these are super easy, so give them a go!

RELATED: Looking for another easy dinner recipe?  Try this Greek-style lamb chop recipe that’s super easy too!

Ingredients

Olive oil

600g chicken thigh fillets, trimmed and diced

4 rashers shortcut bacon, diced

1 medium leek, trimmed, halved and sliced

2 garlic cloves, crushed

2 teaspoons fresh rosemary leaves

¼ cup dry white wine

1 ½ sheets frozen puff pastry, thawed

1 egg, lightly beaten

2 tsp cornflour

½ cup chicken stock

¾ cup thickened cooking cream

200g broccoli, finely chopped

Method

1. Preheat oven to 200 degrees Celsius.
2. Heat one tablespoon of olive oil in a large frying pan over medium heat then cook chicken for five minutes or until brown.
3. Add bacon, leek, garlic and rosemary and cook for a further five minutes or until leek is soft.
4. Add wine then bring to the boil.
5. Meanwhile, using a cutter, cut 6 x 8cm rounds from the pastry and place on a baking tray lined with baking paper.
6. Brush pastry rounds with egg and bake for ten minutes or until pastry is puffed and golden.
7. Place cornflour in a jug then add two tablespoons of stock and stir until smooth.
8. Stir in remaining stock then add to the frying pan with the cream.
9. Bring to the boil, add broccoli, season with salt and pepper then reduce heat to a simmer.
10. Simmer for five minutes until chicken is cooked and sauce has thickened.
11. Spoon chicken mixture into 6 x ramekins then top with pastry rounds and serve.

Image via taste.com.au