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Chicken pot pies
Chicken pot pies
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a comforting creamy chicken and veggie pot pie.
Ingredients:
  • 36.40 gm olive oil
  • 1 celery stick, thinly sliced
  • 1 garlic clove, crushed
  • 500g Chicken Thigh Fillets, cut into 3cm pieces
  • 2 x 150g pkts Cauliflower & Broccoli Florets, coarsely chopped
  • 20.00 ml plain flour
  • 300ml pure cream
  • 23.40 gm Dijon mustard
  • 1 sheet puff pastry
  • 10.40 gm milk
  • Mixed salad leaves, to serve
Instructions:
  • In a large frying pan over medium heat, warm the oil. Sauté onion, celery, and garlic until softened but not browned, about 5 mins. Increase heat to high. Stir in the chicken and cook until browned, about 3-5 mins. Add cauliflower and broccoli, then cook until vegetables are softened, about 2-3 mins.
  • Combine the flour in the pan and cook for 1 minute. Pour in the cream and mustard, then bring the mixture to a boil. Reduce the heat to medium and simmer for 5 minutes or until slightly thickened. Divide the chicken mixture evenly among four 1¼ cup (310ml) ramekins.
  • Preheat oven to 220C. Cut four rounds from the pastry using a 10cm round pastry cutter. Place each round over the chicken mixture, seal the edges, make a small slash in the center of each round, and brush with milk. Bake for 20 minutes or until puffed and golden. Serve with mixed salad leaves.

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