Chicken and pumpkin pot pies Whip up these delicious chicken and pumpkin pot pies and get cozy on a winter's night. This recipe is one of a kind - loaded with flavours yet low in sodium. The perfect comfort food on a cold day. Main Details Serves: 2Number of ingredients: 12Difficulty: EasyTo prep: 10 minutesTo cook: 35 minutes Nutrition per servingEnergy: 1706kJProtein: 54gFat - Total: 6gFat - saturated: 1gCarbohydrate: 29gFibre: 8gCalcium: 91mgSodium: 194mg Ingredients 250g chicken breast fillet 450g butternut pumpkin, chopped coarsely 1 small leek (200g), sliced thinly 1 clove garlic, crushed 1/4 teaspoon thyme leaves 1/4 cup (60ml) water 1 teaspoon plain (all-purpose) flour 2 sheets filo pastry 1 egg white, beaten lightly 1 teaspoon coarsely chopped pepitas 30 gram firmly packed small beetroot leaves 1 teaspoon lemon juice Method Place chicken in a medium saucepan; cover with cold water. Bring to the boil; reduce heat, simmer, uncovered, for 10 minutes or until chicken is cooked through. Drain chicken reserving ½ cup of the poaching liquid. Shred chicken. Meanwhile, boil, steam or microwave pumpkin until tender; mash coarsely. Preheat oven to 200°C/400°F. Cook leek, garlic, thyme and the water in a medium saucepan over medium heat, stirring occasionally, for 5 minutes or until leek is tender. Add flour; cook, stirring, for 2 minutes or until slightly thickened. Add chicken, reserved poaching liquid and pumpkin, bring to the boil, stirring, for 2 minutes or until thickened slightly. Season with pepper to taste. Brush pastry sheets with egg white, folding in half three times to make a square. Brush edges of two 1-cup (250ml) heatproof ramekins with egg white. Divide chicken mixture between ramekins, top with pastry squares turning edges of pastry upwards. Brush tops with egg white. Using a small sharp knife, make a hole in the centre of each pie; sprinkle with pepitas. Bake pies for 25 minutes or until pastry is browned lightly Combine beetroot leaves and juice in a small bowl, season with pepper to taste. Serve hot pies with beetroot leaves.