Chicken pot pies this rainy sydney weather

Chicken pot pies ⠀

This rainy sydney weather calls for some chicken pot pies. Bite size goodness that makes you feel warm and fuzzy! And so delicious it’ll be hard to stop at 1… Or two ⠀

Ingredients ⠀

2 medium chicken breast, diced ⠀
1 cup mushrooms, sliced ⠀
1/2 medium white onion, diced ⠀
1 cup frozen mixed vegetables ⠀
2 cups chicken stock ⠀
1-2 tbsp plain flour + few drops of water ⠀
1 tbsp oil ⠀
1 tbsp garlic paste ⠀
1 tsp cayenne pepper ⠀
1 tsp thyme ⠀
1 tsp oregano ⠀
Salt to taste ⠀
Black pepper to taste ⠀

2 sheets puff pastry, thawed ⠀
1 egg + few drops of water ⠀

Heat a a large pan over medium high heat and add oil. Fry mushrooms until cooked then set aside. ⠀

In the same pan add onions and sauté until translucent. Add garlic followed by chicken, salt, pepper, cayenne pepper, thyme and oregano. Mix well and simmer on medium heat until liquid has evaporated. ⠀

Add stock followed by mixed vegetables and cooked mushrooms. Reduce until vegetables are cooked. ⠀

In a small bowl combine flour and water to make a smooth paste. Add to the filling in small quantities until filling has thickened to your liking. Taste for salt and adjust if needed. Remove from heat and let cool. ⠀

Using a circle cookie cutter, cut 8 round circles (big enough to cover ramekins) from puff pastry sheets. ⠀

Equally divide filling across 8 ramekins then cover with pastry sheets, pressing on the edges to secure. ⠀

In a small bowl combine egg and water to make egg wash. Brush pastry generously with egg wash then using a knife make a small ‘x’ incision in the center of the pie for steam to release. ⠀

Place pies in the oven for 30 minutes at 180 C or until golden in colour. Serve while warm and enjoy!

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