Chef Sam Jackson of KO Pies woks up a down and under chicken, leek and mushroom filling for a savory style Australian meat pie. (See his shortcrust pie dough.)


  • 4 skinless, boneless chicken breasts, diced into 1/2″ pieces
  • 1 tablespoon olive oil
  • 1/2 onion, fine diced
  • 3 oz button mushrooms, cleaned and sliced
  • 2 leeks, washed, trimmed and sliced
  • 2 cloves garlic, sliced
  • 1/2 cup white wine
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • Preheat the Hot Wok™ with lid on for about five minutes, then heat oil over high heat in the wok.
  • Add onions and cook for 2-3 minutes until soft.
  • Add garlic and cook for 1 minute.
  • Add diced chicken breast, mix well and cook for 4-5 minutes.
  • Add mushrooms and leeks, stir and cook for another 5-6 minutes.
  • Add white wine and reduce to almost evaporated.
  • Add heavy cream and bring to boil. Reduce to simmer and simmer until sauce thickens, approx 4-5 minutes.
  • Remove from wok, season with salt and pepper and allow to cool completely.
  • As the filling cools, place pre-cut shortcrust pastry bottoms in the Personal Pie™ maker.
  • Once cool, spoon 2 ounces (approximately 1-1/2 tablespoons) of filling into each bottom crust. Place pre-cut puff pastry on top of each.
  • Close and cook for approximately 8 minutes.