His and hers.
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Day: March 12, 2016
Creamy chicken pie recipe
I went to buy a creamy chicken pie the other day but they were sold out, so I had no choice but to make myself some as I had already promised my stomach. I like to be efficient when I can (or some people would call me lazy) so I bought a roast chicken so 1) I wouldn’t have to pre-cook the chicken for the pies 2) to have delicious chicken sandwiches for lunch and 3) I could just roast chicken for general snacking.
I also used this opportunity to use or random bits and pieces in my fridge like slices of cooked haloumi, vegetables that were looking a bit sad and also use up some of those frozen vegetables that I thought I’d eat to create a healthier meal or curry puffs.
So here we go…
Creamy chicken pie recipe
(serves approximately 16 smallish pies)
- 1 cooked chicken breast shredded (use haloumi as a vegetarian alternative)
- 2 cups frozen or fresh vegetables chopped into little pieces
- 2 cloves of garlic minced
- 1 small onion chopped
- 1.5-2 cups thickened cream
- 1 tablespoon plain flour
- salt and pepper to taste
- olive oil
- 6 sheets of puff pastry
- spray oil
- egg wash
- Wok or a big fry pan
- Texas muffin tin *see tips
- Pastry brush
- Pre-heat the oven to 180C and spray oil onto your muffin tin
- Heat some olive oil in the wok on med-high heat and then cook the garlic for 30 seconds.
- Add the onions and sauté until translucent
- Mix in your vegetables
- Add a dash of water and cover until all the vegetables are relatively soft
- Pour in your cream and let it simmer (take out your puff pastry to defrost)
- Add in your flour and stir in until the mixture has thickened (add more flour if it is still too runny)
- Remove off heat and season to taste
- Cut 4 defrosted puff pastry sheets into quarters for pie bases
- Cut the remaining 2 sheets of pastry into 9 equal squares for pie lids and cut two small slits in the centre of each square
- Mould the pie bases into the muffin tin and fill with pie filling
- Delicately stretch the pie lids over each pie and tuck in the edges for a neater look
- Brush on egg wash and bake for 20 minutes or until golden brown
I really like the Texas (6x) muffin tin size but you can use a normal 12x muffin tin, which will mean smaller pies
You can make the mixture a few days ahead of time and just spoon the filling into defrosted pastry on the day. I have never had a pie left over for freezing but I’m sure you’re able to.
I served 1-2 pies per person with a side of salad for a meal