🥧Chicken Pot Pies🥧

Name: 🥧Chicken Pot Pies🥧
Total time: 1800 s
Yield: 8 large pies
Cuisine: British
Ingredients: 1/2 onion, finely chopped; 1 clove garlic, finely chopped; 1/3 cup carrots, roughly chopped; 1/3 cup corn, canned or frozen; 1/3 cup peas, fresh or frozen; 1/2 tsp fresh thyme; 1/2 tsp fresh sage; 1/2 tsp salt, to taste; 1/4 tsp black pepper, to taste; 1/4 tsp cayenne pepper, optional; 2 tblsp unsalted butter; 1/4 cup all-purpose flour; 1/2 cup chicken stock, from cooked chicken breast; 1 cup whole milk; 2/3 cup potatoes, finely diced; 1 cooked chicken breast, shredded; 1 tsp lemon juice, optional; 2 sheets(500g) frozen puff pastry, thawed; 1 egg, beaten for egg wash

Irum Zaidi Home Cooking @cook_25196126

United Kingdom

These chicken pot pies with puff pastry are a like a classic chicken pot pies but in hand pie form! They have a crispy, flaky puff pastry stuffed with a creamy filling of fresh vegetables and tender chicken!

#GlobalApron 2024 #Week_11 #CookwithMayingredients #Peas

Irum Zaidi Home Cooking @cook_25196126

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Ingredients

30min

8 large pies

Filling
1/2onion, finely chopped
1 clovegarlic, finely chopped
1/3 cupcarrots, roughly chopped
1/3 cupcorn, canned or frozen
1/3 cuppeas, fresh or frozen
1/2 tspfresh thyme
1/2 tspfresh sage
1/2 tspsalt, to taste
1/4 tspblack pepper, to taste
1/4 tspcayenne pepper, optional
2tblsp unsalted butter
1/4 cupall-purpose flour
1/2 cupchicken stock, from cooked chicken breast
1 cupwhole milk
2/3 cuppotatoes, finely diced
1cooked chicken breast, shredded
1 tsplemon juice, optional
Pies
2sheets(500g) frozen puff pastry, thawed
1egg, beaten for egg wash

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Steps

30min

1

#Filling:
I recommend making the filling the night before you assemble the pie's so that it has time to cool.
In a large pot over medium-high heat, add the butter, onions, garlic, and carrots to the pot and sauté for 4-5 minutes or until softened and aromatic. Then add in the corn, peas, thyme, sage, salt, pepper, and caynne cook for another 2-3 minutes.
Then stir in the flour and cook for about 2 minutes.
2

Deglaze the pan with the chicken stock, stirring to form a thick paste with the flour. Then stir in the milk.
Add in the potatoes and shredded chicken and reduce the heat to simmer. Cook for about 5-6 minutes or until the potatoes are cooked though.
The filling should be thick, but not dry. If you need more liquid, add in more milk 1/4 cup at a time.
Add in the lemon juice, then taste and adjust seasonings if desired.
Remove the filling from heat and set aside to let cool completely.
3

#Pies:
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk an egg to use for egg wash(helps the puff pastry brown).
Start with puff pastry that has been fully defrosted! The best way to defrost puff pastry is by placing it in the fridge overnight! Remove the thawed puff pastry sheets from the fridge. Gently roll out the sheets into a larger rectangle.
4

Then cut each sheet into 8 equal squares(or other shapes). Spoonful of the slightly cooled chicken pot pies filling into the center of the square.
Brush the edges of the puff pastry with egg wash. Use a finger tips to gently press the edges to seal the puff pastry sheets together.
Brush the tops with egg wash and make a cuts slightly with knife top of each pasty.
Repeat with the remaining puff pastry and filling.
5

Bake the chicken pot pies at 400°F for 10-12 minutes or until golden brown.
Remove from the oven and let cool slightly. Serve warm with your favourite sides.
#Notes:
These pies are best served the same day, but will keep in an airtight container in the fridge for up to 1 week or freeze up to 1 month.
To reheat, bake at 350°F for about 8-10 minutes or until heated through. Tent with aluminum foil to prevent over-browning.

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Cooksnaps

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Irum Zaidi Home Cooking @cook_25196126

on May 24, 2024 23:23

United Kingdom

Hi Home Cookers!Welcome to my wonderful world of sweet treats and savoury feats. I hope you will enjoy making my recipes as much as I do. Happy eating guys!☕Irum Zaidi☕