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Chicken & Leek Pot Pies

Ingredients
1.5kg chicken thigh fillets, cubed 40g (2 tbsp) unsalted butter 2 carrots, sliced 1 stalk celery, sliced 1 leek, sliced 2 cloves of garlic, finely sliced 1 tsp thyme leaves 2 tbsp plain flour 200ml chicken stock 3 bay leaves 2 tbsp lemon juice 1/3 cup pouring cream filo or puff pastry 6 x 1 cup capacity ramekins

Method
1. Heat a little oil or butter in a fry pan or skillet pan over high heat. Season the chicken with a little salt and pepper, then cook until just browned. 2. Reduce heat to medium and add butter, carrots, celery, leeks, garlic and thyme. Cook until veggies have softened (approx 10 minutes), stirring occasionally. 3. Sprinkle flour over veggies and stir until combined. Stir in stock; reduce heat to low and simmer for 20 minutes. Stir in lemon juice and cream, season to taste, then remove from heat. 4. Meanwhile, preheat oven to 200C (180C fan-forced). If using filo pastry, stack 10 sheets together and cut 6 rounds from them (giving a total of 60 rounds) or cut 6 rounds from the puff pastry. 5. Scoop the chicken mixture into the ramekins, then top with pastry. If using filo, brush a little melted butter between each sheet of pastry. Brush pastry tops with more melted butter, or with milk or lightly beaten egg for puff pastry. Bake for 25 minutes or until pastry is golden; serve immediately.
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