Mini Chicken Pot Pies

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        MINI CHICKEN POT PIES



Mini Chicken Pot Pies are the homiest and most comforting food. Puff pastry shells are filled with a creamy chicken, vegetables and gravy mixture.

I'm going shop-bought on the puff pastry and home made on the filling to keep things quick and simple. 



HOW TO MAKE MINI CHICKEN POT PIES

- Beasure to let the puff pastry thaw on the counter for 20 - 30 minutes. When thawed, the puff pastry should pliable enough to cut or unfold without cracking  but not so soft that it feels floppy in your hands. If it starts to crack, let it thaw at room temperature a few more minutes. If it feels too soft, chill it in the fridge for 30 minutes.

- The filling of the pies start with a roux. Made from butter, flour and milk which helps to thicken the cooking liquid to make a sauce. Milk can be substitute with cream.

- You can use left over chicken if you have it on hand. Cook the vegetables without the meat then stir the cooked chicken into the creamy sauce before it is removed from the heat.

- You can make rectangle pies. Add the filling in the middle, then fold over to create a sealed rectangle shape. I prefer round ones, because they just look pretty and dainty. I cut out 10 circles to make 5 pies. Don't over fill the bottom circle, as you have to stretch the top pastry circle over the filling. Seal the edges with a folk and brush the top with some egg wash so that you get beautiful golden - brown mini pot pies 

- I scattered a few sesame seeds over the top. You can leave it plain. It's a matter of preference.

Let's get baking!




INGREDIENTS

Filling

- 100g boneless, skinless chicken breast (cut into bite- size pieces.

- 1 small yellow onion ( chopped)

- 1/2 cup  mix of carrot and mushrooms (diced) or any vegetables.

- 1 tbsp butter

- 1 tbsp all purpose flour

- 1/2 cup full cream milk (warm)

- salt and black pepper to taste


For the Pies

- 10 sheets ready made puff pastry ( I'm using kawanku brand)

- 1 egg lightly beaten

- sesame seeds (optinal)


METHOD

- Melt the butter in the pan over low heat. Add the chopped onion and saute until they become translucent. Stiring occasionally.

- Add the finally chopped mushrooms, carrot and chicken. When the chicken is cooked through, add flour and stir to make a thick paste called a roux. Continuously stir the roux over low heat for 2 minutes to cook out the flour.

- Slowly add warm milk to the pan, stiring all the time. Season with salt and pepper. Keep stiring to avoid sauce becoming lumpy. When the sauce has thicken remove from the heat. Let it cool. (Add water or milk if necessary to get the desired consistency).



- Meanwhile, preheat oven to 180c fan.

- To make the pies - Cut circle from a sheet of puff pastry and lay a spoonful of the filling on top. Cover with a second circle of pastry and press the edges together with a folk to secure. Repeat until all of the pastry and filling is used up. 






- Lightly whisk the egg with a splash of water and brush it over the pastry. Sprinkle with  sesame seeds if using. Place in the oven for 15 to 20 minutes until puffed up and golden.


- Serve and enjoy!


Follow my Instagram @_casualcook_ for more recipes. Don't forget to tag me in your wonderful creation.




 

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