Chicken Pies

9 Ingredients

Number of servings

1/3 cup plain flour
40grams butter
3/4 cup frozen peas
500grams chicken breast, chopped
3/4 cup carrot, finely diced
1 onion, chopped
1 1/2 cup chicken stock
3/4 cup potato, finely diced
5 sheet frozen puff pastry

Method

Step 1 of 3

Place chicken, carrot and potato in a medium saucepan. Pour over stock and bring to the boil over medium-high heat. Reduce to low heat and simmer for 15 minutes. Add peas and cook for a further 5 minutes. Strain stock into a jug and transfer chicken mixture to a bowl.

Step 2 of 3

Heat butter in the same pan over medium heat. Add onion and cook for 5 minutes or until soft and golden. Stir in flour and cook for 2 minutes. Gradually stir in reserved stock until smooth. Simmer over medium-low heat for 5 minutes or until thickened. Remove from heat and combine with chicken mixture (see tip)

Step 3 of 3

Preheat oven to 200°C. Cut 24x9cm rounds from pastry and press into 2 x 12-hole medium muffin pans (see note). Spoon mixture into pastry shells. Cut 4cm fluted rounds for lids and place on filling. Bake pies for 25-30 minutes or until crisp and golden brown.