Chicken, Potato and Leek Pot Pies

womensweeklyfood.com.au

Peter

2 tablespoons olive oil

2 bacon slices (160g), trimmed, chopped

1 braised leek, sliced

1 clove garlic, crushed

1 tablespoon plain flour

2 cups (500ml) chicken stock

¾ cup (180ml) pouring cream

3 cups (300g) coarsely shredded roast chicken

2 cups (280g) coarsely chopped roast potatoes

1 sheet frozen butter puff pastry, partially thawed

1 egg, beaten lightly

Directions at womensweeklyfood.com.au

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