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Country-style chicken pies recipe
Country-style chicken pies recipe
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Savory chicken, bacon, and veggie filled mini pies - pure comfort in every bite.
Ingredients:
  • Sesame seeds, to sprinkle
  • Poppy seeds, to sprinkle
  • 12 shallots, peeled, halved
  • 200g cup mushrooms, halved
  • 4 Australian Chicken Breast Fillets, chopped
  • 4 bacon rashers, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, peeled, thinly sliced
  • 2 celery sticks, thinly sliced
  • 35g plain flour
  • 250ml red wine
  • 400g can diced tomatoes
  • 2 dried bay leaves
  • 2 thyme sprigs
  • 3 sheets frozen puff pastry, thawed
  • 1 Free Range Egg yolk
  • 20.60 gm milk
  • Dried chilli flakes, to sprinkle (optional)
Instructions:
  • In a heavy-based saucepan over medium heat, heat half of the oil until shimmering. Add the shallot and mushroom, cook and stir for 5 minutes until golden brown. Transfer to a heatproof bowl.
  • Heat the remaining oil in the pan. Brown the chicken in batches for 5 minutes. Transfer the chicken to the bowl with the mushroom mixture. Cook the bacon and garlic in the pan for 2 minutes until browned. Add carrot and celery, cook for 5 minutes until browned. Return chicken mixture to the pan. Stir in flour, then add wine or stock. Bring to a boil, then add tomato, bay leaves, and thyme. Simmer covered for 40 minutes until the sauce thickens and chicken is tender. Season to taste. Cool slightly before serving.
  • Preheat oven to 200°C. Place pastry sheets on a clean surface. Cut pastry into 10cm discs and 3cm heart shapes. Fill six 1 1/2-cup pie tins with chicken mixture. Top with pastry discs, brush with egg wash, and decorate with pastry hearts. Sprinkle with sesame seeds, poppy seeds, and optional chilli flakes. Bake until golden brown.
  • Bake for 30 minutes, or until the pastry is beautifully golden brown and puffed up.

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