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INGREDIENTS: Makes 12 Pies

750 gm kg Chicken thigh (boneless)

3 Large Red potatoes

Olive oil

Smokey Q Chicken Rub

1 x Leek

Garlic & onion

2 Sticks celery

2 x Carrots

20 grams Butter (unsalted)

2 Tablespoons plain flour

Chives

½ Cup cream

½ Cup chicken stock

1 pkt Puff pastry

Medium sized Pie tins

1 x Egg lightly beaten

METHOD:

1. Heat oil and butter in a pan over medium-high heat. Add chicken and stir for 5 to 7 minutes or until browned.
2. Add onion, garlic and leek, stir for 5 minutes or until leek has softened. Add stock & cream and bring to the boil. Add flour, then stir for 1 minute. If the pie filling consistency is thin, then add more flour to thicken.
3. Add one tablespoon of Chicken Rub and fresh chopped chives. You can add more rub for your desired taste. It is best to cook the mix the day before.
4. Line your pie tins with puff pastry and allow the chicken mix to cool before adding to the lined pie tin or your pastry will melt slightly.
5. Use a plate that is slightly large than your pie tin to make a top from the pastry for your pie. This will allow you to crimp the outside of the top edges.
6. Brush your pies with egg wash then bake until golden brown on your BBQ or oven around 190°c.