Chicken, Leek and Mushroom Pies

Adapted from 1 Busy Mum


Plugs:
Some low sodium products are hard to find - so I'm going to give some plugs

• Pampas Butter Puff Pastry - the only low sodium pastry we can find
• Rosella Variety Dash Garlic - the only low sodium jar of crush garlic we can find

Ingredients:

• 750g chicken breast - diced
• 2 medium carrots - sliced
• 5ish mushrooms - sliced
• 1 leek - sliced
• 2 cups low-salt chicken stock
• 1 clove garlic - crushed
• slosh of white wine
• Fresh thyme - if you can get it
• 3+ sheets of low-salt puff pastry
  • 2 is enough for "pot pies"
  • 3 is barely enough for "full pies"
• Plain flour
• 1 egg - mixed

Directions:
Filling

1. Add some oil to a pan over medium-low heat and slowly soften the leeks
2. When almost soft add mushrooms and carrot - stir for a few minutes, maybe raise the heat a little
3. Add in chicken, stock, garlic and herbs
4. Simmer
5. When chicken is almost cooked add the wine
6. When everything is soft add in a few tablespoons of flour and stir to thicken.

Pies

1. Heat oven to 180 degrees
2. As filling is almost done take the pastry out to defrost. Don't let them over-defrost as they will be hard to work with
3. Lightly grease some ramekins
4. Trace out ramekin bottom, side-strips and tops on the pastry. Nip out a little hole in the middle of the top, so the steam can escape while cooking.
5. Press the bottom circles into bottoms of ramekins, add the side-strips and press into the bottoms
6. Spoon in the filling, and press the top on
7. Brush top with egg
8. Bake for 20-25 mins (pretty much until you like the look of the pastry)