Pot pies are great comfort food especially in the colder months.
Piping hot creamy filling topped with crunchy golden pastry makes a perfect combination. any filling can be used, chicken, prawns, beef, vegetables or potatoes.
I made these pot pies using leftover butter chicken and added in corn and cubed potatoes.
Pot pies are ideal as a Saturday night light dinner and are best served individually and straight out of the oven.
Chicken Pot Pies
Preparation time : 45 minutes cooking time, 30 minutes preparation of filling
- leftover filling of your choice, chicken, prawns, beef or vegetables.
- 1 potato, cubed into small pieces and fried.
- 1/4 cup frozen corn, blanched.
- puff pastry, cut into desired shape of your pot.
- beaten egg wash
Preheat oven to 180 degrees celcius.
Add the potato and corn to your creamy filling and spoon into your little pots.
Place pastry over the top of your pots and tuck the edges over the sides. brush with beaten egg and place in the oven for 20-25 minutes until golden brown.