Chicken and Vegetable Pot Pies
Prep:  15 minutes
Cook:  35 minutes
Serves:  4-6
Average: 3.8 (26 votes)
Difficulty:
Cuisine:
Saved:
Australian
874
Recipe by: Western Star
Easy Chicken and Vegetable Pot Pie – a perfect family-friendly dinner! Made with frozen veggies and puff pastry, this comforting dish comes together quickly for a delicious, no-fuss meal any night of the week.
Credit: Whisk Media Group
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Chicken and Vegetable Pot Pies
Ingredients:
Method:
  1. Melt 40g butter in a large deep non-stick pan over medium high heat. Add chicken and cook for 5-7 minutes or until lightly browned but not cooked through. Transfer to a plate and set aside.
  2. Melt remaining butter in same pan. Add bacon, onion and garlic and cook stirring for 5 minutes until softened and bacon is starting to brown.
  3. Stir in flour and crumbled stock cube and cook for 1 minute or until pale and crumbly. While stirring continuously, add milk gradually, stirring constantly between additions until mixture is smooth.
  4. Bring to a gentle boil and cook, stirring for 5 minutes until thickened. Sprinkle over parsley and stir to combine.
  5. Return chicken to pan, along with frozen vegetables and simmer for 1 minute. Season with pepper. Remove from the heat. Set aside to cool until warm.
  6. Preheat the oven to 200°C fan forced. Cut pastry into four circles large enough to fit over the ramekin with a 1 cm overhang. Use tip of a knife to cut a small vent in the centre of each pastry round.
  7. Place ramekins on an oven tray and brush rims of ramekins with egg. Divide filling between four, one-cup, ovenproof dishes or ramekins. Place pastry on ramekin, pressing lightly to attach to rims.
  8. Brush pastry with egg. Bake for 20 minutes or until puffed and golden.
Tips & Hints:
  • Cooling pie fillings before assembly prevents pastry from becoming soggy and uncooked in the centre.
  • If making a large pie, use a 2.5 litre capacity shallow ovenproof dish.
Western Star Salted Butter
Western Star Thickened Cream
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