Ingredients
- 1 tbsp Olive Oil
- 2 large (500g) Leeks
- 1pkt MAGGI Apricot Chicken Recipe Base
- 1/2 cup (125mL) Water
- ½ cup (125mL) Milk, Plus 1 Tbsp Extra
- 3/4 cup (190mL) Thickened Cream
- 2 tsp Wholegrain Mustard
- 1 BBQ Chicken, Skin And Bones Removed, Meat Shredded
- 2 cups (40g) Baby Spinach Leaves
- 1 sheet Frozen Puff Pastry, Thawed
Method
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Step 1Preheat oven to 180°C. Heat oil in medium saucepan; add leek; sauté over low heat 3-5 minutes. Stir in combined Maggi Apricot Chicken Recipe Base, water, milk, cream and mustard; cook, stirring, until mixture boils and thickens.
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Step 2Stir in BBQ chicken and spinach. Divide mixture amongst four ¾ cup ovenproof dishes.
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Step 3Using a 9cm round cutter (tip: an upside down saucer also works well), cut four rounds from pastry; top each pie with pastry round. Decorate pies with off-cuts of remaining pastry if desired. Brush with extra milk. Bake 15 minutes or until pastry is golden brown.
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