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Category: Main Meal

16 6 2020

This versatile chicken pot pie is the perfect midweek meal. The ingredients can be changed to suit what’s in your kitchen - if you don’t have leeks, try swapping them for an onion, or if you only have peas or corn on hand, this can be subbed for the mixed veg.  

Tip: Try adding a tablespoon of chopped fresh thyme to your pie mix for extra flavour. 

Prep time: 5 minutes 

Cook time: 35 minutes 

Ingredients 

  • 400g Pams Free Range Chicken Thighs, chopped into 3cm pieces 
  • 400tin Pams Sliced Mushrooms  
  • 3 cups Pams Frozen Leeks  
  • 2 cups Pams Frozen Mixed Vegetables  
  • 2 sheets Pams Puff Pastry 
  • 3 Tbsp sour cream 

Directions 

  1. Cook the leeks in a knob of butter, until defrosted and all excess water has evaporated. Add the chicken, season well with salt and pepper, then cook for 7 minutes, or until the chicken is golden. 
  2. Add the mushrooms and cook for a further 5 minutes. 
  3. Add vegetables and sour cream, simmering for a further 5 to 8 minutes, until the mixture has thickened. 
  4. Spoon the pie mixture into 4 small bowls or one family sized pie dish, then top with the puff pastry. Bake for 20 minutes at 220°C 

Makes 4 servings

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