Kids Chicken and Leek Pies. A fav for watching the footy

PicMonkey Pies
5 chicken thighs diced. I like to dice mine really fine for the kids
1 Leek, sliced half and then thin
2 celery sticks diced
2 carrots diced
Half a head of broccoli (optional)
1 corn on the cob, kernals sliced off
300ml of good chicken stock
1 tbl spoon of corn flour
1 egg white
5 puff pastry sheets


1: Preheat the over to 200deg c. Grease 2 muffin tray’s. Each muffin tray should hold 6 muffins.

1: Saute leek in a little butter and olive oil, add the chicken.

2: Once the chicken has browned add all of your veggies. I like to cook these for a bit as I really feel it brings out the flavour

3: Add stock and simmer for about 5 minuets

4: Add corn flour and give it a good stir, this will make the juice thicken slightly. You don’t want too much juice as this will make the pies soggy but too little will make them dry. Set the mixture aside.

5: Cut 3 pastry sheets into 4 squares each. Push these down into the muffin trays to make the base.

6: Divide your chicken mix into the 12 muffin holes.

7: Cut the remaining 2 sheets 3rds, long ways and again horizontal. This will make the lids for

8: Put your lids on the pies and don’t be afraid to push the lids in a little to make the pastry stick together.

9: Brush the lids with you egg white and place in the oven for 20minutes or until the tops of your pies are golden brown. 

I love these, the kids loved these, they are healthy and an all around winner. Let me know if you give it a go. 

If you love it, please share it and make sure to leave your comments below. 


About Andrew Embley

Andrew's played over 230 football games, in his 14th season, has a passion for food and health and family and is 'cooking with embers'...


  1. Hi Andrew, I just made these cracking pies. What a great idea – I am a hit with the kids today thanks you you!!

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