This recipe first appeared in Food magazine issue 59.
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Ingredients
Method
1.Remove the meat from the deli-roasted chicken and cut it into bite-sized pieces.
2.Heat the butter in a medium-sized saucepan and sauté the leek, celery and carrot for 3-4 minutes until soft and fragrant.
3.Add the flour and cook for 2 minutes until the mixture has a sandy texture. Gradually add the hot chicken stock, stirring until the sauce has thickened and is smooth. Add the chicken meat and parsley and season well to taste. Set aside to cool.
4.Preheat the oven to 180ºC. Grease two 6-hole large Tex-Mex pans or similar, or a large ovenproof baking dish. Cover the bases with the pastry sheets, trimming the edges neatly. Make the mashed potato according to the packet directions, or make your own mashed potato.
5.Spoon the cooled chicken mixture into the pastry cases and top with swirls of creamy mashed potato. Sprinkle over the grated cheese and bake in the preheated oven for 25-35 minutes for the individual pies, or 40-45 minutes for a large pie, until the potato is golden and the pastry is puffed. Leave the pies in the tins for at least 10 minutes before removing them.
Note
- Makes 12 mini pies. – Tex-Mex muffin pans have 6 x 1-cup-capacity holes. You could also use 1-cup ramekins, or 
a deep 20cm x 30cm baking dish.
