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“These pies are called Magic because the single piece of chicken goes so far it's amazing. Pies of all descriptions make great 'lunch box' food. Personally have not tried yet but sounds good From the simple savings newsletter”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 chicken breast (either roasted or equivalent quantity of 'leftovers' or poached in water with some peppercorns, pars)
  • 25 g butter
  • 1 leek, sliced
  • 5 mushrooms, sliced approx
  • 2 tablespoons flour
  • 250 ml milk
  • 300 g potatoes, cooked and cut into small cubes
  • 1 teaspoon thyme
  • 2 sheets frozen pastry dough or 2 sheets flaky pastry dough or 2 sheets shortcrust pastry
  • salt and pepper
  • 1 egg, beaten

Directions

  1. Preheat oven to 200°. Sauté the leeks and mushrooms in the butter till soft, stir in the flour and gradually add the milk until a thick sauce is formed. Add the potato, thyme and the chicken breast shredded. Season with salt and pepper and allow to cool. Grease a medium muffin pan with cooking spray. Line muffin pans with pastry. I find an empty 800g tomato tin or 400g tuna tin cuts just the right size circles for the muffin pans. Press the pastry in gently (re rolling the pastry until all the pans are lined). Spoon in the chicken filling. Using the pastry trimmings cut strips of pastry - four for each pie, and lattice the pastry strips on the top of each pie. You will need to dab a little cold water onto the ends of the pastry strips and press them down firmly so they don't pop up as the pastry cooks.
  2. Brush lightly with beaten egg and bake for 20 minutes or until golden.

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