INGREDIENTS
2 tablespoons olive oil
650g chicken thigh fillets, trimmed, thinly sliced
1 leek, trimmed, coarsely chopped
2 garlic cloves, crushed
4 thyme sprigs, leaves picked
300g gold sweet potato, peeled, coarsely chopped
505g jar honey mustard chicken cooking sauce
1 1/2 cups (180g) frozen peas
1 sheet frozen puff pastry, just thawed
1 egg, lightly whisked
Thyme sprigs, extra, to serve
METHOD
Step 1
Preheat oven to 180°C. Heat the oil in a large deep frying pan over high heat. Add chicken and cook, turning, for 5 mins or until golden. Add the leek, garlic and thyme. Cook, stirring, for 3 mins or until leek softens. Stir in the sweet potato.
Step 2
Add the cooking sauce and 1/2 cup (125ml) water. Bring to the boil, stirring. Remove from heat. Stir in the peas.
Step 3
Divide the mixture among four 1 1/2-cup (375ml) ramekins. Cut four discs from the pastry, reserving excess. Place over ramekins. Brush with egg. Cut a small slit in each pie. Cut leaf shapes from reserved pastry and arrange on top. Brush with egg.
Step 4
Place the pot pies on a baking tray. Bake for 35 mins or until the pastry is puffed and golden. Top with extra thyme.
TAGS