Monday, January 27, 2014

Chicken and Vegetable Pies


So today I have a guest recipe post, ! The lovely recipe creator is Breanne, from Dinner Inspo! Today she is sharing a great family meal, Chicken and Vegetable individual pies, that hopefully will even entice the little ones!

 Right now she has an Instagram account @dinnerinspo and Facebook page where she shares awesome inspiration for dinner, lunches and toddler friendly food (so head over and show her some love).  She's a good friend of mine, and practically my sister in law, so I can vouch for her AWESOME cooking skills! She loves to cook, experiment and create new things in the kitchen and trust me, the photos of the meals  that she posts have me drooling all over my phone on a daily basis, but more importantly it also helps me plan my weekly meals with all the dinner inspiration! I find the hardest thing about going grocery shopping is thinking about and figuring out my meal plans, so for me this is really helpful! 

By the way, I'm making these tonight I'm so excited... they look AMAZING!


Makes 6 large individual pies

Ingredients
1 Tablespoon Sunflower Oil or Olive Oil
500g of Free Range Chicken Breast or Thighs
1 Litre of Chicken Stock
3 Rashers of Bacon roughly chopped
1 Onion roughly chopped
3 Cloves of Garlic crushed
1 Sprig of Rosemary & Thyme

50g Butter/Margarine Spread
1/2 Cup Plain Flour
1 Cup Milk (add more if it's too dry)

1/2 Can Corn
1 Handful of Fresh Tarragon/Parsley or Chives chopped
1 Tablespoon Of Seeded Mustard
1/2 Cup Tasty Cheese grated
2 Cups of Spinach chopped

6 Sheets of Puff Pastry
6 Individual Pie Tins
Butter or Olive Oil to Grease
1 Egg Beaten
2 tablespoons of Sesame Seeds


METHOD
Heat the oil in a large heavy based saucepan or frypan

Gently sauté the onion bacon garlic and whole chicken breasts till golden

Add the stock rosemary and thyme bring to the boil

Reduce the heat to simmer and leave on low heat for 3 hours or until chicken falls apart at touch and liquid has reduced by half



(Alternatively you could put in a slow cooker for 6 hours just add half of the stock)

Pull out rosemary and thyme stalks

Preheat fan forced oven to 200 celcius (220 conventional)

Stir in butter until it's melted
Add flour and make a paste
add milk until it's the consistency of pie filling

Stir through spinach, seeded mustard, cheese, corn, tarragon, salt and pepper (to taste)

Allow to cool

Meanwhile cut puff pastry and mould into pie tins or one big pie tin prick with a fork

Put pie tins in oven for 20 mins to pre-bake

While this is happening cut out your pie lids from the remaining puff pastry

Pull out of the oven a pat down with a fork

Fill with pie filling and top with pre-cut puff pastry tops brush with egg wash and top with sesame seeds/chia seeds/poppy seeds and pepper

Place back in oven for about 30 mins until the tops are golden brown and risen.

Serve with whatever you fancy

Enjoy x



1 comment:

  1. These chicken pies look delish - would your friend be interested in doing a guest post for me?

    ReplyDelete

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