Chicken Curry Pot Pies

Ingredients

• 2 chicken breasts, chopped or shredded (we uesda BBQ Chicken)
• 1/2 red capsicum, diced
• 1 leek, sliced
• 1 onion, diced
• 1 large carrot, diced
• 2 cloves garlic, crushed
• 1 cup frozen peas & corn
• 3 tsp. curry powder
• 1 tbsp. cornflour mixed with 1/4 cup cold water
• 1 1/2 sheets Puff Pastry (canola, not made with butter)
• 3 cups water
• 1 tbsp. olive oil

Method

1. 1Shred your BBQ chicken and set aside, otherwise cook 2 chicken breasts and dice.
2. 2Heat a pot with olive oil and saute leek and onion slowly for 10 mins, don't burn.
3. 3Add capsicum and carrot and saute for a further 5 minutes.
4. 4Make sure heat is down very low and stir in the curry powder. Make sure you scrape the bottom of the pan so you don’t burn the powder. Add a little water scraping the bottom of the pan making sure the curry doesn't stick. Add garlic and cook a further minute.
5. 5Add the rest of the water stirring consistently as it thickens.
6. 6Add chicken and peas and corn, let simmer for a few minutes. Stir in the cornflour mixture, this will thicken the liquid.
7. 7Place ramekins on oven tray and fill them with the curry mixture, only ¾ full.
8. 8Cut each sheet of puff pastry into 4 squares and place a square on top of each ramekin. Don’t worry if it overhangs, just press on the edge around the pie. Dip a pastry brush in some cold milk and coat the top of pastry with the milk, this will give the pie a nice gloss when it comes out of the oven.
9. 9Bake for around 15-20 mins or until golden brown. Remember you are only cooking the pastry as the rest of the ingredients have already been cooked.
10. 10Bon appetite.