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Chicken and vegetable pies
Chicken and vegetable pies
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Enjoy these savory mini pies at home or take them on a cozy winter picnic.
Ingredients:
  • 30g butter
  • 500g chicken breast fillet, cut into 2cm chunks
  • 1 leek, white part only, finely sliced
  • 20.00 ml flour
  • 80ml white wine
  • 250ml chicken stock
  • 125ml thickened cream
  • 1 large carrot, peeled, cooked, diced
  • 1 large potato, peeled, boiled, diced
  • 250.00 ml frozen peas, cooked
  • 20.00 ml chopped fresh or 1/2 tsp dried tarragon
  • 4 sheets puff pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • In a skillet over medium heat, melt the olive oil and butter. Sear the chicken pieces until golden and nearly cooked. Set the chicken aside. Cook leek and garlic until softened. Stir in flour and cook briefly. Pour in wine, boil for a minute, then add stock and cream. Simmer for 5 minutes, stirring occasionally.
  • Add the cooked chicken back to the pan with the vegetables and tarragon. Season generously and allow it to cool.
  • Preheat the oven to a toasty 200°C.
  • Cut four 18cm squares from the pastry. Place a portion of chicken mixture in the center of each square, then fold the pastry edges to create a sealed parcel. Use pastry offcuts to create leaf shapes and a small pastry rose for each parcel center.
  • Line a baking tray with parchment paper and arrange the parcels on top. Brush them with beaten egg and bake in the oven for approximately 25 minutes, or until they turn golden brown.

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