Chicken Pot Pies
Serves: 2
Prep time: 15 minutes
Cook time: 45 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
1 tablespoon olive oil
¼ onion, chopped
1 carrot, chopped
1 garlic clove, chopped
1 chicken breast (~250g), cut into chunks
1 tsp dried thyme
Pinch of pepper
½ zucchini, chopped
1 tablespoon flour
¼ cup milk
½ cup chicken stock
½ cup peas
Olive oil spray
½ sheet puff pastry
Method:
PREHEAT oven to 180°C.
HEAT a frypan over medium heat. Add the olive oil, onion and carrot and cook for 5 minutes until softened.
ADD the garlic and chicken and cook for 5 minutes, stirring occasionally.
SEASON with dried thyme and pepper and add the zucchini. Mix well.
ADD in the flour and cook, stirring, for 1 minute.
POUR in the milk and chicken stock and bring to a simmer, stirring continuously.
ALLOW sauce to thicken and then add peas before removing from heat. Allow mixture to cool slightly.
SPRAY two 375-500mL cup ramekins with oil. Divide mixture between the ramekins.
CUT puff pastry to cover over the top of the ramekin, folding over the edges.
PIERCE pastry with a knife in the middle to allow steam to escape.
BAKE in oven for 30 minutes or until pastry is golden brown.
What's Great About It:
Craving a pot pie but only cooking for two? We’ve got you covered! These mini pies are made in individual serve ramekins and are packed full of a serve and a half of veg! Serve with a crisp side salad to boost your vegetable intake even further, and have a healthy, balanced dinner option that’s sure to impress!
