Yummy Chicken Pot Pie

    50 minutes

    Yummy winter warmer recipe that's incredibly tasty and super easy to make! This makes about 4 to 6 pies pending on the size of your pot pie base.

    2 people made this

    Serves: 4 

    • 500g chicken thigh fillets, diced
    • 1 brown onion, sliced
    • 1 tablespoon minced garlic
    • 1 cup sliced button mushrooms
    • pinch chilli flakes
    • salt and pepper, to taste
    • 2 cups (500ml) chicken stock
    • 1 cup frozen mixed vegetables
    • 2 tablespoons cornflour
    • 2 sheets ready rolled frozen puff pastry, thawed
    • 2 eggs, lightly beaten
    • 1 tablespoon sour cream

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat a lightly oiled large frying pan over medium-high heat. Cook chicken, onion and half the garlic, stirring, until chicken is browned. Remove from pan.
    2. Add mushrooms and chilli flakes to pan and cook until browned. Season with salt and pepper.
    3. Add chicken and onion mix to pan along with one cup of stock and the frozen mixed vegies and bring to boil. Simmer for about 5 minutes or until vegetables have softened then take off heat.
    4. Gradually blend cornflour and remaining stock until smooth. Gradually stir into chicken mixture and cook until sauce thickens. Stir in sour cream.
    5. Preheat oven to 180 degrees C.
    6. Spoon filling evenly among four 1 1/2-cup capacity ceramic pie dishes.
    7. Cut eight pastry rounds the size of pie dishes. Top each pie dish with a pastry round. Brush with egg. Top with another pastry round and brush top with more egg.
    8. Cook in oven for about 15 to 20 minutes or until pasty has risen and turned golden brown.

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