Chicken & vegetable pies

Budget Menu & Dirt Cheap Recipes General Recipes Chicken & vegetable pies

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      * 1 tbs olive oil
      * 30g butter
      * 500g chicken breast fillet, cut into 2cm chunks
      * 1 leek, white part only, finely sliced
      * 1 garlic clove, crushed
      * 1 tbs flour
      * 1/3 cup (80ml) white wine or water
      * 1 cup (250ml) chicken stock
      * 1/2 cup (125ml) thick cream
      * 1 large carrot, peeled, cooked, diced
      * 1 large potato, peeled, boiled, diced
      * 1 cup frozen peas, cooked
      * 1 tbs chopped fresh or 1/2 tsp dried tarragon
      * 4 sheets puff pastry, thawed
      * 1 egg, lightly beaten


      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.

      Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.
      3. Preheat the oven to 200°C.
      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.

      Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

      just a note Image removed – Please note that linking directly to images from any site without their permission is called hotlinking and & is considered Bandwidth Theft.

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Budget Menu & Dirt Cheap Recipes General Recipes Chicken & vegetable pies