Instructions
- Preheat the oven according to the puff pastry packaging instructions.
- Slice the leek and cook gently in a pan until softened.
- Add the cooked chicken and leftover stuffing.
- Pour in the chicken stock and stir everything together. Allow the mixture to simmer until the filling is rich and well combined.
- Spoon the chicken and stuffing mixture into individual ovenproof pie dishes.
- Roll out the puff pastry and cut pieces large enough to cover each pie.
- Place the pastry over the filling and press around the edges to seal. Make a small slit in the centre to allow steam to escape.
- Brush the pastry with beaten egg or milk, if desired.
- Bake according to the pastry instructions until the topping is golden, crisp and cooked through.
Serving Suggestion
Serve with crispy roast potatoes, roasted carrots and parsnips for a delicious comfort-food dinner.
Slimming World Notes
- Light puff pastry: 75g per pie
- Syns: 13.5 Syns per 75g portion of pastry.
- Use leftover roast chicken and stuffing to make the filling.
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