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Chicken Pot Pies

2014-11-27

Recipe Info

  • Prep Time : 20m
  • Cook Time : 45m
  • Ready In : 1:05 h

Ingredients

  • 500g skinless chicken breasts
  • 250g butter
  • 2 carrots, peeled and sliced into 1cm pieces
  • 2 celery stick, diced small
  • 1 cup diced cooked potatoes
  • 1 large onion, peeled and diced small
  • 1 cup cauliflower, cut into small florets
  • 3 cups chicken stock, warmed
  • 11/2 cups milk
  • 1/2 cup flour
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp dried parsley
  • 1 tsp chopped fresh thyme
  • 1 quantity rough puff pastry
  • 6 Individual ramekins or one 25cm x 15cm baking dish

Method

Step 1

Preheat oven to 190oC.

Step 2

Poach the chicken: Place the chicken breasts in a heavy baking dish. Cover the chicken with 3 cups of boiling water, cover with foil and bake in the oven for 25 minutes. Remove and when cool, dice it into bite-size pieces.

Step 3

TO MAKE THE POT PIES: Grease six ramekins or the large dish with butter or olive oil.

Step 4

Roll the pie crust out and use a bowl (slightly larger than the ramekin) trace and cut out 6 circles, using the scraps to make more if needed. Keep the dough circles in the fridge so they stay cold.

Step 5

Melt 3 tablespoons of butter in a large heavy saucepan. Add in the sliced carrots and cook for 5 minutes. Add in the diced onion and celery and season with a teaspoon of salt and 1/2 teaspoon of black pepper. Cook until the onions are soft and translucent and the carrots are soft.

Step 6

Now add in the remaining 6 tablespoons of butter and let that melt. Once melted add in the half cup of flour and stir often while it cooks for 2 minutes.

Step 7

Pour in the 3 cups of hot chicken stock and the 1-1/2 cups of milk. Simmer, stirring occasionally until thickened for about 5-8 minutes.

Recipe Type: Tags: ,
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