General
- for hand held chicken pot pies, the filling has to cool down completely
Ingredients
- 500g chicken breast, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 100g peas
- 100g mushrooms, sliced
- 2 tablespoons flour
- 250ml chicken stock
- 200ml milk or cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry (store bought or home made, see 10 minute puff pastry (frozen butter)) or 10 minute puff pastry (cold butter)
- 1 egg, beaten (for glazing)
Procedure
- Preheat oven to 180°C (350°F).
- In a large pan, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
- Add the carrots, celery, and mushrooms. Cook for a few minutes until they start to soften.
- Add the diced chicken and cook until browned.
- Stir in the flour and cook for a minute.
- Gradually add the chicken stock and milk (or cream), stirring continuously to avoid lumps.
- Add the peas, thyme, salt, and pepper. Simmer for a few minutes until the sauce thickens.
- Transfer the mixture to a pie dish.
- Roll out the puff pastry to cover the pie dish. Place it over the filling, trimming any excess. Crimp the edges to seal and make a few slits on top to allow steam to escape.
- Brush the pastry with the beaten egg.
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
- Allow to cool slightly before serving, or cool completely if serving cold.