Prep:  10 minutes
Cook:  30 minutes
Makes:  4 individual pies
Serves:  4
Average: 3.9 (8 votes)
Recipe by: Foodbank
This recipe is made with Chicken Tonight Creamy Mushroom Simmer Sauce. Support the brands that support Foodbank

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Chicken, Leek and Mushroom Individual Pies
  1. Preheat oven to 200°C and grease 4 x 1.5 cup capacity ramekins
  2. Heat oil in a medium non-stick fry pan over medium high heat. Fry the leek until softened
  3. Add garlic and fry for 1 minute, then add capsicum. Fry for another minute or until soft. Stir in the chicken and cook until warmed through
  4. Stir in the Simmer Sauce and bring to the boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir through the spinach
  5. Divide mix evenly between prepared ramekins and top with rounds of pastry. Brush with egg and cut a small slit in the top. Sprinkle with sesame seeds and bake for 15-20 minutes or until pastry is puffed and golden
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