Irresistible Individual Chicken And Vegetable Pies Recipes

CHICKEN POT PIE

Steps:

• Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken and thyme.
• Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
• Remove chicken, shred or dice (don't worry if inside a bit uncooked). Cover pot and set poaching liquid aside.
• Melt butter in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add thyme, carrot and celery, cook for 3 minutes or until carrot is softened.
• Add wine. Stir, scraping the bottom of the pot, and cook for 1 1/2 minutes or until wine is mostly evaporated.
• Add flour and stir for 1 minute.
• Add about half the reserved poaching liquid and stir until all flour is incorporated - it will be a thick sludge.
• Add remaining milk broth, parmesan, pepper. Stir.
• Add chicken and peas, stir.
• Once mixture is heated (you'll see steam), cook for 3 minutes to thicken the sauce, stirring regularly. (Note 3)
• Remove from heat. Spoon into oven proof pots - 4 large or 6 small (Note 4). Cool in fridge at least 30 minutes. (Note 5)
• Meanwhile, remove puff pastry from freezer to partially thaw. Then use a bowl as a guide to cut rounds from the pastry about 2.5cm / 1" wider (all the way around) than the pots - be generous!
• Preheat oven to 180C/350F.
• Brush edge of pots with egg. Top with puff pastry, folding down the edges.
• Brush pastry with egg. Cut a 2cm / 2/3" slide in the middle with a small knife.
• Bake 35 - 40 minutes until deep golden.
• Serve immediately!

INDIVIDUAL CHICKEN POT PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large deep-dish skillet over medium heat. Mix in flour to create a roux; brown lightly, about 5 minutes. Stir in chicken broth. Add chicken, frozen vegetables, bouillon base, garlic, celery seed, rosemary, thyme, salt, and pepper. Continue to cook until sauce thickens and coats the back of a spoon, 10 to 15 minutes.
• Cut rounds of pie crust to fit 4 small individual pie pans or ramekins; press 1 round into each pan. Spoon in filling and top with additional pie crust round.
• Bake in the preheated oven until golden, 20 to 30 minutes.

IRRESISTIBLE INDIVIDUAL CHICKEN AND VEGETABLE PIES

Steps:

• In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.
• Add the chicken and fry for around 5 minutes until starting to brown.
• Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.
• Crumble in the stock cubes and add salt and pepper, stirring through the ingredients.
• Add the soup, milk and cream, stir and heat gently for 5 minutes.
• Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).
• Spoon mixture into 6 individual pie dishes, or into a large pie dish if preferred.
• As the filling is cooling slightly, roll out the pastry to around 5mm thick.
• Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.
• Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.
• Bake in the oven at 200 degrees for around 15-20 minutes until nice and brown. Delicious!