Name: Chicken, leek and brie pies
Cook time: 60 min
Total time: 60 min
Yield: 5
Ingredients: 50 gram butter; 2 leeks, finely sliced; 650 gram chicken, sliced; 3 teaspoon thyme leaves; 3 tablespoon flour; 1 teaspoon Dijon mustard; 1/2 cup dry white wine; 2 cup Campbell's Real Chicken Stock; 4 ready-rolled sheets butter puff pastry; 75 gram Brie or Camembert, sliced; 1 egg, lightly whisked

Chicken, leek and brie pies

These chicken pies are the perfect recipe when you need something comforting, quick smart. Filled with gooey Brie and soft leeks, these pies are sure to be a family favourite

Serves 5

Cook

Ingredients

50 gram butter

2 leeks, finely sliced

650 gram chicken, sliced

3 teaspoon thyme leaves

3 tablespoon flour

1 teaspoon Dijon mustard

1/2 cup dry white wine

2 cup Campbell's Real Chicken Stock

4 ready-rolled sheets butter puff pastry

75 gram Brie or Camembert, sliced

1 egg, lightly whisked

Method

1.Melt the butter in a large frying pan over a gentle heat and cook the leeks until tender but not coloured (about 15 minutes). Add the chicken and thyme to the pan and cook, turning the chicken occasionally until it is cooked through. Add the flour and mustard to the pan and cook, gently stirring for 2 minutes before adding the wine and chicken stock. Bring to the boil and then gently simmer for 20 minutes, stirring occasionally. Set aside to cool.

2.Preheat the oven to 180°C fan bake.

3.Line 5 x 300ml-capacity pie dishes with pastry. Pile the filling into the dishes and then top with the Brie.

4.Cover with a pastry lid, pressing to seal edges. Make an incision in each pastry lid with a small sharp knife to allow steam to escape.

5.Brush the pastry with egg.

6.Bake for 25 minutes or until the pastry is puffed and golden.

7.Serve with steamed greens or a green salad.