Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 24 people
Difficulty level: 4 out of 4
9 Ingredients
Number of servings
24
- 500grams chicken, chopped
- 3/4 cup carrots, finely diced
- 3/4 cup potato, finely sliced
- 1 1/2 cup chicken stock
- 3/4 cup peas
- 40grams butter
- 1 onions, chopped
- 1/3 cup flour
- 5 sheet puff pastry, defrosted
Nutrition per serving
708kJ / 170Cal
708 Kilojoules or 170 Calories
8% of daily energy intake*
Protein
3.0grams
Fat
7.0grams
Carbs
17.5grams
Sugars
1.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
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.
Step 2 of 6
Add peas and cook for a further 5 minutes. Strain stock into a jug and transfer chicken mixture to a bowl.
Step 3 of 6
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.
Step 4 of 6
Simmer over medium-low heat for 5 minutes or until thickened. Remove from heat and combine with chicken mixture.
Step 5 of 6
Preheat oven to 200°C. Cut 24 x 9cm rounds from pastry and press into 2 x 12-hole medium muffin pans (see Note).
Instruction tip
Note: Loosely press pastry bases into muffin holes so they have a wavy edge.
Step 6 of 6
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.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.