Open Chicken & Leek Pies Recipe

Name: Open Chicken & Leek Pies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: serving for 6 servings
Ingredients: 1 tbsp olive oil; 40g butter; 1 large (500g) leek, thinly sliced; 2 stalks (300g) celery, trimmed, finely chopped; 2 tbsp plain flour; 1 tsp fresh thyme; 1/2 cup (125mL) salt reduced chicken stock; 1/2 cup (125mL) trim milk; 1 cup (250mL) reduced fat cream; 1 BBQ chicken, skin and bones removed, meat shredded; 1 tbsp Dijon mustard; 2 cups (40g) baby spinach leaves; 6 store bought large vol au vent cases, warmed

Ingredients

1 tbsp olive oil
40g butter
1 large (500g) leek, thinly sliced
2 stalks (300g) celery, trimmed, finely chopped
2 tbsp plain flour
1 tsp fresh thyme
1/2 cup (125mL) salt reduced chicken stock
1/2 cup (125mL) trim milk
1 cup (250mL) reduced fat cream
1 BBQ chicken, skin and bones removed, meat shredded
1 tbsp Dijon mustard
2 cups (40g) baby spinach leaves
6 store bought large vol au vent cases, warmed

PREP TIME 10m	COOK TIME 25m	TOTAL TIME 35m
YIELD serving for 6 servings

Instructions

Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute.
Gradually stir in chicken stock, combined milk and cream; cook, stirring, until mixture boils and thickens. Stir in BBQ chicken, wholegrain and dijon mustard and spinach.
Spoon mixture into warmed vol au vent cases and serve with a green salad.

Dinner