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.
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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