For an easy but tasty weeknight meal, give this Chicken and leek pie recipe a go. Featuring golden pastry and white wine, they’re guaranteed to be a hit.
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Preheat oven to 200°C. Heat oil a frying pan over high heat. Season chicken and cook, in batches, for 5 mins or until browned. Transfer to a plate.
Divide chicken mixture among four 1 1/2 cup (375ml) capacity 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 mins or until pastry is puffed and golden. Serve with mixed salad leaves.