With a few extra vegetables hidden in the mix it makes for a perfect individual one dish dinner with the only problem being you always want some more. A little on the high side propoints wise but well worth it.
Creamy Leek Chicken and Bacon Pot Pies
(recipe adapted from The Australian Women's Weekly Weeknights Fast and Fabulous Cookbook)
ProPoints per serve: 13
500 grams chicken breast fillets, chopped
freshly ground black pepper
175 grams reduced fat shortcut rindless bacon
1 small leek, trimmed and sliced thinly
150 grams mushrooms, thinly sliced
2 carrots, peeled and sliced
1 broccoli head, cut into florets
1/2 cup dry white wine
1 375ml can light and creamy evaporated milk
2 tablespoons cornflour
2 tablespoons water
2 sheets reduced fat puff pastry, defrosted
1 tablespoon sesame seeds (optional)
Preheat oven to 200 degrees Celsius.
Spray 4 11/2 cup capacity ramekins with cooking spray and place on oven tray.
Spray a large frying pan with cooking spray and cook chicken over medium heat until browned all over. Season with salt and pepper and remove from pan.
In the same pan cook the bacon, leek and mushrooms, stirring unitl leek softens.
Meanwhile steam or microwave the carrots and broccoli until almost tender. Add to bacon mixture.
Add wine to pan, cook stirring until liquid is reduced by half.
Add evaporated milk to pan, reduce heat to low and stir. Combine cornflour and water together in a small bowl/jug. Increase heat slightly and add combine cornflour, stirring continually until mixture thickens slightly. Remove from heat.
Cut out pastry slightly larger than the ramekins, keeping a little of the leftovers for decorations if desired.
Divide mixture amongst ramekins. Press pastry shapes over dishes and spray with cooking spray. Cut a slit in each pastry top. Sprinkle with sesame seeds if using.
Cook in oven for 20 minutes or until browned.