Ingredients

• 1 tablespoon olive oil
• 700g chicken breast, medium dice
• salt and pepper
• 100g butter
• 1 cup leeks, finely chopped
• ½ cup plain flour
• 2 cups milk
• ½ cup cream
• 3/4 cup corn kernels
• 1 tablespoon lemon juice
• 2 sheets puff pastry, thawed

Method

1. Preheat oven to 210°C.
2. Heat a large frying pan on HIGH heat.
3. Season chicken dice with salt and pepper then add oil to the pan and sear your meat. When lightly coloured remove from the pan and keep to the side.
4. In the same frying pan add butter, once melted add leeks and sauté for 4-5 minutes.
5. Add flour and stir to form a thick paste, cook for 1-2 minutes.
6. Gradually whisking in milk stirring continually to prevent lumps. Once all milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
7. Add seared chicken and simmer for about 5 minutes for flavours to meld.
8. Remove from the heat and stir in lemon juice.
9. Portion the pie mixture into 6-8 ramekins.
10. Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure it lid is slightly larger than dish.
11. Brush with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
12. Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.

Notes

• These are great to have in the fridge if you know you have a busy week ahead.
• If you don’t have individual ramekins make a large on in a pie dish, however you will need to bake it for about 10 minutes longer.
• Due to no garlic or onion, these pies are perfect for breastfeeding mums!