CHICKEN POT PIES

CHICKEN POT PIES

Economical chicken pot pies. This recipe can be easy doubled and instead of individual pies, one large pie can be made. The filling can be made a day ahead or you can freeze the cooked filling on its own. What I do is I arrange my pies in aluminium cases and freeze them and when want to bake, just pop them in preheated oven at 180'C for 35 to 40 minutes. And, they come out as if freshly baked.

Serves 2

Time: 30 minutes

1 doubles of chicken breast cut into bite size
1 garlic crushed
2 tbs celery chopped
1/2 white onion chopped
2 to 3 tbs white wine or stock
1 tbs butter
1 tsp dijon mustard
1 cup sliced or diced mushrooms
Tobasco/chilli flakes  (optional)
1 cup milk mixed with 1 1/2 tbs plain flour
Salt and pepper

Method

First, cut puff pastry sheets cut according to the size of your pots/ramekins/bowls. Keep it in the fridge till the chicken filling is ready.

For the chicken filling, heat the butter, add chicken pieces to brown and seal the sides. Then add celery, onions, garlic and mushrooms.  Lightly sauté it for about three minutes. 

 Add the stock or wine and mix.  Cook for few seconds and pour milk and plain flour mixture. Stir till it thickens.  Switch off the heat and stir in dijon mustard and parsley. 

Spoon the mixture into pots/ramekins and lay the puff pastry on them and brush the egg wash.

Sprinkle some oregano, pepper and salt and bake in preheated at 200'C oven for 30 minutes, till the puff pastry rises and golden.

Serve the pot pies with salad, pickles or fries on the side.