
BEST EVER CHICKEN & VEGETABLE PIES
BEST EVER CHICKEN & VEGETABLE PIES
Rated 5.0 stars by 1 users
Category
DINNER
Servings
6
Prep Time
20 minutes
Cook Time
1 hour 5 minutes
Calories
361

Ingredients
1 tbsp olive oil
12 shallots, peeled and halved
200g cup mushrooms, halved
4 chicken breast fillets, chopped
4 bacon rashers, chopped
2 garlic cloves, crushed
2 carrots, peeled and thinly sliced
2 celery sticks, thinly sliced
1/4 cup plain flour
1 cup chicken stock
400g can diced tomatoes
2 dried bay leaves
2 thyme sprigs
3 sheets of puff pastry
1 egg yolk
1 tbsp milk
Seasame seeds
Poppy seeds
Dried chilli flakes
Directions
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In a heavy-based saucaepan, heat half the oil over medium heat. Add the shallots and mushrooms and cook, stirring until browned all over. Transfer mixture to a heatproof bowl.
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Heat remaining oil in the same pan. Cook chicken breast, in batches until browned. Transfer to bowl with mushroom mixture.
Add the bacon and garlic to the same pan. Cook, stirring until browned. Add carrot and celery and cook until browned as well. Return the chicken to the pan and stir to combine. Add flour and cook until well combined. Add the stock and bring to the boil. Stir in the canned tomato, bay leaves and thyme. Once at a boil, reduce heat to low. Cook, covered, for 40 mins. Season to taste and cool slightly.
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Preheat oven to 200°C. On a clean work surface, place the pastry sheets. Cut discs from the pastry using a 10cm pastry cutter, reserving excess. With the reserved pastry, use a 3cm heart-shaped cutter to cut heart shapes. Spoon chicken mixture among six 11/2-cup pie tins. Enclose the filling by arranging pastry discs over the tins. Whisk egg yolk and milk together in a small bowl. Brush over the pastry, lightly. Decorate with pastry cut out pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes.
Bake for 30 mins or until the pastry is golden and puffed.
Nutrition
Calories 361, Fat 32 grams, Saturated Fat 14 grams, Fiber 6 grams, Protein 50 grams, Sodium 876 milligrams, Sugar 5 grams, Carbs 33 grams
