Moroccan Chicken Pies
Nothing beats a home made chicken pie, especially with the warm & aromatic spices in our Gregg's Moroccan seasoning.
How to Cook
- Pre-heat oven to 200°C. Heat oil in a frying pan over high heat. Season chicken and cook, in batches, for 5 minutes or until browned. Transfer to plate.
- Melt butter in same pan. Cook leek for 3 minutes or until tender. Return chicken to pan with stock, simmer, uncovered, for 7 minutes or until stock has reduced by a ¼, Sprinkle over flour and Gregg's Moroccan seasoning. Cook, stirring for 1 minute. Stir in spring onions. Bring to a simmer. Simmer for 5 minutes or until thickened. Stir in sour cream. Season. Set aside to cool for 15 minutes.
- Divide chicken mixture among ramekins. Cut 4 discs from pastry to cover top of pie dishes. Place pastry discs over chicken mixture, pressing down edges to seal. Brush pastry with egg. Bake for 20 minutes or until pastry is puffed and golden. Serve with mixed salad leaves.
1 Tbsp Oil
600 g Chicken thigh fillets, trimmed, cut into 3cm pieces
2 leeks, thinly sliced (or 1 Red onion)
½ cup Chicken stock
2 Tbsp Plain flour
2 tsp Gregg's Moroccan seasoning, plus extra for sprinkling
2 Spring onions
2 Tbsp Sour cream
2 sheets Frozen puff pastry, thawed
1 Egg, lightly whisked