This post is sponsored by Tenderflake.
Superbowl Sunday is coming up! Do you have any big plans?
I’m not much of a football fan, but I try to watch part of the game with my brother. He played football back in high school, and still enjoys watching the “big” games. Personally, I look forward to the halftime show! I thought Bruno Mars did a stellar job last year, and I’m sure that Katy Perry will be awesome too!
Superbowl is a great excuse for eating comfort foods like nachos (recipe coming soon!) or these tostada bites. But if you’re looking for something more filling, allow me to suggest chicken and leek pot pies! These pies don’t have a crust on the bottom, just a lid on top. I know some people will think this is crazy, but I wanted to cut the carbs down a bit. I also removed the skin from the chicken that I used, to help cut down on the fat in this dish. It’s not totally low-cal or low-fat, but the little changes do help.
This recipe uses half a package of Tenderflake puff pastry to make four lids. These light and crispy lids are so good, and if you’re like me you’ll want more once the lid is gone. I used the other half of the pastry to make dipping sticks, which are so much fun to eat with these pot pies. Of course, if you are watching your calories, you might not want the extra dough.
If you haven’t cooked with leeks before, you might find them to be a bit challenging. They often are full of grit, that has to be meticulously washed out. Many popular food sites will advise you to chop your leeks first, then wash the pieces in a basin of water to remove the sand. This is a big pain in the butt though.
Instead, try using a pairing knife to make a slit down one side of the leek. Don’t cut it in half – just go through to about the middle. Then you can unfold the tight leaves and rinse them under cool running water. I find that the leeks from the big box grocery stores are much dirtier than the leeks from independent grocers. I have no idea why, they just are.
Once you’ve rinsed the leaves really well, you can use kitchen sheers to cut off the dark green parts of the leek. You don’t want to eat those parts, they are tough! Once this is done, roll the leeks back together (like a newspaper), and lay them down on your cutting board. Use a sharp knife to cut the leek into thin slices (they will end up being round).
Honestly, preparing the leeks is the hardest part of this dish. After that, you just throw everything in a pot to get happy, and then toss it all into the oven. Easy! Try not to overfill your ramekins though, or they will spill over in the oven and make a big mess. I left about an inch of space in mine (see below).
It is also important to cut vents (or slits) into your pastry dough, so that the steam can escape during the cooking process. Also, it makes the lid look prettier too. I think that’s a bonus!
I really hope that you try making these individual chicken and leek pot pies! They are super yummy, and very filling! Enjoy!
- ¼ cup of butter
- 2 shallots, finely sliced
- 2 leeks, washed thoroughly, cut into thin rounds
- 1 russet potato, cut into half-inch cubes
- 2 tbsp flour
- ½ tsp salt
- ¼ tsp paprika
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1½ cups low-sodium chicken broth
- ½ cup 2% milk
- ¼ cup 35% cream
- ½ cup frozen corn
- ½ cup frozen peas
- 1 lb cooked chicken, skin removed, cut into 1 or 1½ inch cubes
- 1 package of Tenderflake Puff Pastry (397g)
- 1 tbsp of milk or 1 egg, cracked and beaten
- Preheat oven to 375 degrees.
- Place a heavy bottom pot over medium-low heat, and add butter.
- Once the butter has melted, add the shallots and leeks. Cook for 5 minutes, stirring occasionally.
- The shallots and leeks should begin to soften. Add the potatoes to the pan, then cover the pan with a lid. Cook for an additional 5 minutes, stirring occasionally so they don’t burn.
- Remove the lid, and add the flour, salt, paprika, thyme and black pepper. Stir to combine, and allow to cook for 2 minutes to release the flavour of the spices. This will also help remove the “raw” flavour of the flour.
- Add the stock, and scrape the bottom of the pan with a wooden spoon. This will help to release the yummy brown bits that formed on the bottom of the pan.
- Add the milk, cream, peas and corn. Cook for another few minutes, until the peas and corn are no longer frozen. Add the chicken at the last minute, and warm through briefly.
- Fill 4 2-cup size ramekins with the filling mixture and set them on a sturdy baking tray.
- Meanwhile, roll out ½ of the Tenderflake dough (1 square) into a large square shape. Cut the dough into four equal pieces, these will be the lids for your pot pies.
- Fold in the corners of each square so it becomes more circular in shape.
- Add a tiny bit of oil to the rim of the ramekin. This will prevent the dough from sticking.
- Cover each ramekin with a piece of pastry, being sure to press down on the edges so that it stays in place.
- Brush with the extra milk, or with the beaten egg. This will add colour to the dough when it cooks.
- Cut slits into the dough so that the steam has somewhere to go.
- Roll out the remaining pastry and cut into sticks. Place these on a parchment lined baking tray.
- Bake for everything 18-20 minutes, or until the pastry is golden brown.
- Serve warm.
For more yummy recipes using Tenderflake pastry visit Tenderflake.ca, or check them out on Pinterest.
This post is sponsored by Tenderflake.
This brand provides financial support that helps me to create new content for this blog.
Please note that I only work with brands that I use at home and trust.