This was probably the best food invention of its time. Baking a pie in a small dish makes preparing pies so easy and convenient that you can whip it up in no time. It also makes preparing individual pies for guests really easy. It looks nice when presented to guests and even though it’s less effort to prepare, it somehow creates the idea that you’ve taken more time and made more effort to make individual pies for each guests.
I made these lovely chicken and leek pies with thyme. There’s something about fried leeks with thyme – it’s like the earthiness of both ingredients merge into a beautiful partnership, ready to transcend taste buds to a state of bliss.
Make sure the filling is saucy enough – there’s nothing worse than a dry pie with no sauce to enjoy with the pastry. I used chicken stock thickened slightly with corn flour which is a really easy and no fuss way of preparing the filling. Add a little dry white wine for extra flavour or even a squeeze of lemon before spooning the filling into the ramekins. If you’re baking the pies immediately, then there’s no need to let the filling cool before placing the pastry on top, but if you’re not baking it straight away, allow the filling to cool, or you’ll end up with greasy pastry.
Pot pies can be prepared with any filling. It’s lovely with left over stews or even oven roasted vegetables mix with some grilled bacon and a creamy white sauce. Don’t be scared to experiment with pie fillings – I add anything and everything to fill up those ramekins!