Saturday, September 15, 2012
Simple & Delicious: Chicken Pot Pies
Chicken Pot Pies
2 small chicken breast or 1 large
3 carrots chopped
1 stalk of celery chopped
1 cup of green peas
2 potatoes chopped in to 1 inch cubes
1 onion chopped
1/3 cup of all purpose flour
1/3 cup of butter
1 3/4 cup of chicken broth
2/3 cup of milk
salt & pepper
Puff pastry sheets (life is too short to make your own pastry so just buy it in the frozen section of your local supermarket)
Feel free to add whatever veggies you like such as broccoli or mushrooms!
-Preheat your oven to 425'F/220'C
-Chop the chicken breasts in to small strips.
-In a large saucepan boil the chopped potatoes for roughly 5/8 minutes then add the chicken, carrots, peas and celery. Cover and continue to boil for another 10 minutes. Remove from heat, drain and set aside.
-In a saucepan over medium heat, cook the onions in butter until soft and translucent. Stir in flour and season with salt and pepper. Slowly stir in the chicken broth and milk. Simmer over a medium low heat until mixture thickens. Remove from heat and stir in the vegetables and chicken mixture.
-Roll out the pastry sheet and use the shape of your bowl to cut out your crust lids. I LOVE puff pastry so I also line the inside of the cups with pastry, absolutely delicious.
-Spoon your chicken mixture in to the bowls and place the pastry lid on top, seal by pressing a fork around the edge of the crust. Be sure to cut a slit in the pastry lid to allow steam to be released.
-Paint crust with a little egg wash (egg yolk and salt lightly beaten)
-Bake in a preheated oven for 30/35 mins until crust is golden brown.
Allow to cool for 10 mins before serving.