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Creamy chicken and vegie pies
Creamy chicken and vegie pies
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Prep Time:
20 minutes
Cook Time:
62 minutes
Total Time:
82 minutes
Irresistible kid-friendly bakery classics!
Ingredients:
  • 27.30 gm olive oil
  • 500g chicken thigh fillets, chopped
  • 1 medium brown onion, chopped
  • 1 garlic clove, crushed
  • 40.00 ml plain flour
  • 2 chicken style stock cubes, crumbled
  • 500.00 ml frozen mixed vegetables
  • 63.13 gm reduced-fat thickened cream
  • 40.00 ml chopped fresh parsley leaves
  • 2 sheets frozen reduced-fat shortcrust pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 sheet frozen reduced-fat puff pastry, partially thawed
  • 6.00 gm sesame seeds
Instructions:
  • In a hot frying pan, brown chicken in batches for 3 to 5 minutes in 1 tablespoon of oil. Transfer to a bowl.
  • In the same pan, heat the remaining oil and sauté the onion and garlic until softened. Add back the chicken and stir in the flour, cooking it for 1 minute. Pour in the stock cubes dissolved in 1 cup of cold water and bring it to a boil. Reduce the heat and simmer for 5 minutes. Mix in the vegetables and cream and cook for an additional 3 minutes until heated through. Remove from heat and stir in the parsley.
  • - Preheat your oven to 190°C/170°C fan-forced and generously grease four 7.5cm pie tins. - Cut the shortcrust pastry sheets in half diagonally, then line the greased tins with the pastry, trimming any excess. - Spoon the filling into each case and brush the edges with egg wash. - Cut the puff pastry into 4 squares and place them over the filling, pressing the edges to seal. Trim any extra dough, brush with more egg wash, and sprinkle sesame seeds on top. - Bake for 30 to 35 minutes until beautifully golden. - Enjoy your delectable pies!

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