“Last night I was tired and wanted to make something easy after cooking all day. So I grabbed two chicken breast fillets, some puff pastry, frozen peas, sliced leeks and ready made bechamel sauce ...... the recipe looks like a lot of work, but it really isn't - the steps are all so simple. I hope you also find it easy to throw together after a big day!”
READY IN:
45mins
YIELD:
6 individual pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Take pastry sheets out of freezer to defrost.
  2. Heat butter in frypan/skillet over medium to high heat.
  3. Cook chicken fillets in pan for 3 - 5 minutes.
  4. Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
  5. Chop cooked fillets into small pieces.
  6. Allow to cool.
  7. Line six individual pie dishes with puff pastry.
  8. Distribute chicken evenly between dishes.
  9. Distribute peas evenly into dishes.
  10. Pour bechamel sauce evenly into dishes.
  11. Top filling of each pie with shaved parmesan cheese.
  12. Season to taste with salt and pepper.
  13. Brush milk over edge of each pie.
  14. Place circle of pastry topping over each pie.
  15. Slice a 1/2 inch vent into the top of each pie.
  16. Brush each pie with milk to glaze.
  17. You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
  18. Serve with potatoes wrapped in foil and baked in the oven.
  19. Maybe a salad as well if you have the energy!
  20. Enjoy!

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