Chicken pot pies
- Replies 3
With a delectable filling inside and a golden beautiful crust outside, these savoury pies are such a wonderfully cozy treat to warm up with on a chilly autumn or winter night. They can be enjoyed as an appetizer, a quick on-the-go lunch, and even as a delicious dinner. With a side salad or vegetables.
Ingredients:
Ingredients:
- 3 tablespoons butter
- 1 onion, diced
- 2-3 cloves of garlic, minced
- 1/2 cup carrot, diced
- 1/4 cup celery, diced
- 1/2 cup frozen peas
- 1 tablespoon minced thyme
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- ½ cup milk
- 1 ⅓ cup cooked and shredded chicken breast
- Salt, to taste
- Black pepper, to taste
- 2 puff pastry sheet
- 1 egg , beaten
- Melt butter in a medium saucepan over medium-high heat.
- Add the minced garlic and cook until fragrant. Then add the onion, carrots and celery and sauté for 4 to 5 minutes until they become soft.
- Add the salt, pepper and the minced thyme.
- Reduce heat to medium and stir in flour and cook for 2 minutes. (The flour acts as a thickener).
- Add the peas, and chicken stock, followed by milk and continue to stir until mixture thickens.
- Then fold in the shredded chicken, adjust the seasonings and allow the mixture to cool down.
- Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper and set aside.
- Take the puff pastry sheets out of the fridge. Use a rolling pin to roll out the sheet and then into 8 equal rectangles.
- Spoon 2 tablespoons of the chicken pot pie filling into the centre of the rectangle. Place another puff pastry rectangle sheet on top of the filling. Use a fork to press down on the edges and seal the edges together.
- In a small bowl, beat 1 egg and then brush the egg wash over the top of the hand pies.
- Bake for 20-22 minutes until golden brown.
- Allow the hand pies to cool for 10 minutes on a wire rack.
- Enjoy!
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