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Midweek dinner: Chicken and vegetable pot pies

I’ve mentioned my occasional cravings for beef meat pies, and how I manage to satisfy them in a more wholesome way, before.  Now it’s time to share my quick and tasty chicken vegetable pie recipe.

There are so many great things about this one. The pie takes less than 20 minutes to make, it’s packed full of veges, great for using leftover roast chook and whatever vegetables that came with it and it’s fun for the kids to eat as well. A perfect midweek dinner.

Serves 4

Chicken and vegetable pot pies

Be as creative as you like with the stuffing. I like to add cheese, spinach or mushrooms to mine sometimes. A dash of curry powder provides for added flavour as well.

  • 1/2 barbecue chicken
  • 2 cups frozen vegetable mix
  • 1 cup vegetable stock
  • 1 sheet of puff pastry
  • 1 tbsp thyme
  • 1 egg
  • 2 tbsp cornflour
  • white pepper
  • sesame seeds

Preheat oven to 220C (200C fan forced, 425F, gas mark 7).

Pick chicken meat off the bones and shred. Reserve skin and larger bones (discard stuffing). Thaw puff pastry.

Place stock, frozen vegetables, chicken skin and bones into a medium pot, bring to the boil and cook for 10 minutes. Remove bones and skin. Add chicken, thyme and season with pepper.  Dilute cornflour with 1 tbsp water and add to the stock. Mix and allow to cook down slightly while you prepare the pastry and ramekins.

Grease the rims of 4 ramekins. Cut puff pastry into 4 even squares. Divide chicken and vegetable mixture between ramekins, top with puff pastry and seal. Score pastry gently with a knife, brush with some egg and sprinkle with sesame seeds. Bake for 10-12 minutes or until the pastry is puffed and golden.

Serve with a side of potato wedges or a garden salad.

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15 comments

kellie February 22, 2011 at 7:24 am

this is looking very inviting to me…thanks!

Reply
Wholesome Cook February 22, 2011 at 11:08 am

You’re very welcome 🙂

Reply
LaVero February 22, 2011 at 10:22 am

wow, looks great!
Veronica

Reply
Wholesome Cook February 22, 2011 at 11:07 am

Thank you!

Reply
Iron Chef Shellie February 22, 2011 at 10:36 am

They looks great! I better make these pronto for my man!

Reply
Wholesome Cook February 22, 2011 at 11:07 am

Pronto is right! 🙂

Reply
Audrey February 23, 2011 at 7:51 am

Where abouts are you? I am in Cape Town, South Africa. So probably could not attend your classes. But even if I was the other side of the USA I would not be able to attend. Why don’t bloggers give their Town or State. Commenters also often refer to where they are without telling us where it is.

Reply
Wholesome Cook February 23, 2011 at 8:05 am

Hi Audrey, I see your point and have now rectified this in the Cooking classes section. Although the hands on classes will only be available locally, I’m looking at having simple tutorials about nutrition and additive-free shopping available online. Thanks for bringing this up to my attention. Martyna

Reply
Daniele February 24, 2011 at 1:39 pm

Love your blog Martyna! Always looking for a recipe that my entire family can enjoy. I can’t wait to give your recipe a try! I think even my pickiest will love this!

Reply
Wholesome Cook February 24, 2011 at 3:45 pm

Thank you Daniele! I’m pleased you’ve been enjoying browsing through my recipes and I hope your family enjoys tasting them 🙂

Reply
Denita May 15, 2011 at 2:26 am

These look really yummy! Can you tell me what sized ramekins you use? I’ve had a look online and they come in all different diameters and heights. Thanks so much!

Reply
Wholesome Cook May 15, 2011 at 5:27 am

Hi, thanks for the comment. The ramekins were 4in in diameter and 2in high.

Reply
supper solutions May 28, 2012 at 7:31 pm

Fantastic web site. Lots of helpful information here. I’m sending it to a few friends ans also sharing in delicious. And obviously, thanks for your sweat!

Reply
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