Chicken Pot Pies

I use a store-bought BBQ chicken as a time-saver & as it adds a lot more flavour. Use good-quality stock to minimise salt content.

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Step 1

Melt butter in pan, saute leeks & celery until tender. Stir in flour & cook 1 minute then gradually add milk & stock, bring to boil stirring constantly.

Step 2

Chop BBQ chicken into bite-sized pieces and add to sauce along with remaining vegetables, parsley, salt & pepper to taste.

Step 3

Transfer to pot pie dishes & sprinkle with a little celery salt.

Step 4

Roll out pastry to 2.5cm larger than each dish then cover, pressing down firmly and rolling up excess pastry. Flute edge or press down with a fork. Brush with beaten egg.

Step 5

Bake near the top of pre-heated hot oven, 200 degrees celsius for approximately 30 minutes until golden.