Make hearty little chicken pot pies

By Drum Digital
18 June 2014

What could be nicer than chicken pot pie when winter weather looms and colds and flu are doing the rounds? You can make individual pies for each member of the family and when pureed with a stick blender, older babies can join in this hearty meal.

  • Serves 4-6
  • Preparation time: 15 min
  • Cooking time: 40 min

You’ll need:

  • 40 g butter
  • 1 onion, chopped
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 125 ml (½ c) flour
  • 625 ml (2½ c) milk
  • 1 sachet of concentrated reduced-salt stock
  • 8 chicken breasts, cubed
  • 250 ml (1 c) frozen peas
  • 2 thyme sprigs
  • handful of parsley, chopped
  • salt and freshly ground black pepper
  • 400 g shortcrust pastry
  • 1 egg, whisked with 10 ml (2 t) water

Do this:

  1. Preheat the oven to 180 °C.
  2. Melt the butter in a pan over medium heat and cook the onion, carrots and celery until the onions are soft.
  3. Add the flour, stirring for 2 minutes. Whisk in the milk and stock. Reduce the heat and simmer for 5 minutes. Add the chicken, peas, thyme, parsley, salt and pepper. Spoon into 4 ovenproof dishes.
  4. Roll out the pastry on a lightly floured surface and cut out pastry lids a little bigger than the dishes. Lie over the filled dishes and fold the excess dough down the sides. Use a fork to press the pastry against the rim of the dish.
  5. Brush the pastry with the egg mixture and bake for 25 minutes or until the pie is golden.

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