Cheesy chicken pot pies recipe
Making pot pies instead of the regular kind cuts down on your pastry consumption, as you only use a circle to top each ceramic dish.
- 1 tbsp olive oil
- 1 leek, finely sliced
- 1 carrot, finely diced
- 150g button mushrooms, diced
- 2 celery sticks, finely diced
- 1 1/2 cups chicken stock
- 1 tsp fresh thyme leaves
- 1 tsp mustard powder
- 1 tbsp cornflour, mixed with a little water to form a paste
- 1/2 cup cream
- 1/2 cup tasty cheese, grated
- meat from breast and wings of a cooked chicken, diced
- 1 sheet frozen puff pastry, defrosted
- 1 egg, lightly beaten
Preheat the oven to 200°C (180°C fan-forced)
Heat olive oil in a heavy-based pan. Saute leek, carrot, mushrooms and celery until soft. Add stock and thyme leaves, bring to simmer. Stir in mustard powder, then cornflour mixture to thicken. Add cream.
Remove from heat and stir in cheese, then diced chicken. Pour mixture into ceramic dishes and cover with a circle of pastry, cut to fit the dish. Brush with beaten egg and bake in oven until pastry is puffed and golden, around 20-30 minutes.
Serve with mashed potatoes and salad greens or veggies.
- The puff pastry circles will shrink a little as they cook so be sure to cut them about 1cm larger than the dish you are going to cover. And then run wet the rim of the dish with a little milk or beaten egg before pressing the pastry onto the edge of the dish. This will stop it from lifting off while it cooks.
- This recipe was created by Alana House for Kidspot, New Zealand's best recipe finder. You can follow Alana at Housegoeshome and on Twitter.