Ingredients (11)
- 2 tbsp olive oil
- 650g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, thinly sliced
- 1 leek, trimmed, coarsely chopped
- 2 garlic cloves, crushed
- 4 thyme sprigs, leaves picked
- 300g gold sweet potato, peeled, coarsely chopped
- 505g jar MasterFoods® Aussie Farmers Honey Mustard Chicken cooking sauce
- 1 1/2 cups (180g) frozen peas
- 1 sheet frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- Thyme sprigs, extra, to serve
Method
- Step 1 Preheat oven to 180°C. Heat the oil in a large deep frying pan over high heat. Add chicken and cook, turning, for 5 mins or until golden. Add the leek, garlic and thyme. Cook, stirring, for 3 mins or until leek softens. Stir in the sweet potato.
- Step 2 Add the cooking sauce and 1/2 cup (125ml) water. Bring to the boil, stirring. Remove from heat. Stir in the peas.
- Step 3 Divide the mixture among four 1 1/2-cup (375ml) ramekins. Cut four discs from the pastry, reserving excess. Place over ramekins. Brush with egg. Cut a small slit in each pie. Cut leaf shapes from reserved pastry and arrange on top. Brush with egg.
- Step 4 Place the pot pies on a baking tray. Bake for 35 mins or until the pastry is puffed and golden. Top with extra thyme.