Chicken and vegetable pies

Chicken and vegetable pies

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Eat these hearty little pies at home, or pack them up and head off on a winter picnic.

The ingredient of Chicken and vegetable pies

  1. 1 tablespoon olive oil
  2. 30g butter
  3. 500g chicken breast fillet, cut into 2cm chunks
  4. 1 leek, white part only, finely sliced
  5. 1 garlic clove, crushed
  6. 1 tablespoon flour
  7. 1/3 cup (80ml) white wine or water
  8. 1 cup (250ml) Massel chicken style liquid stock
  9. 1/2 cup (125ml) thick cream
  10. 1 large carrot, peeled, cooked, diced
  11. 1 large potato, peeled, boiled, diced
  12. 1 cup frozen peas, cooked
  13. 1 tablespoon chopped fresh or 1/2 teaspoon dried tarragon
  14. 4 sheets puff pastry, thawed
  15. 1 egg, lightly beaten

The instruction how to make Chicken and vegetable pies

  1. Heat the olive oil and butter in a frypan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.
  2. Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
  3. Preheat the oven to 200u00b0C.
  4. Cut four 18cm squares from the pastry, reserving off cuts. Place some chicken mixture in the centre of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf shapes from the pastry offcuts and place over the joins. Make a small pastry rose for the centre of each parcel.
  5. Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

Nutritions of Chicken and vegetable pies

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