Savory Chicken And Vegetable Pot Pies Recipe

Name: Savory Chicken and Vegetable Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: English
Ingredients: 25 g Parsley; 400 g Delichic Raw Chicken Stock Broth; 100 g Whole Farm Premium Black Peppercorns; 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2; 200 g Orange Carrot (Gajar); 100 g Celery Stalk; 180 g Button Mushroom (Alimbi); 100 g Milky Mist Cooking Unsalted Butter; 30 Pieces Dr.Hen Table White Egg 30 Pcs; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 250 g Organically Grown Green Capsicum; 275 g Unroll All Butter Puff Dough Sheet Squares; 30G Primi Piatti Thyme Flakes; 10 g Rosemary; 1 kg Tata Salt (Vacuum Evaporated Iodised)

English cuisine · 800 calories

Savory Chicken and Vegetable Pot Pies recipe

About this recipe

A hearty and protein-rich dinner featuring tender chicken, vibrant vegetables, and a flaky crust. Perfect for solution seekers looking for a comforting yet nutritious meal.

Ingredients

25 g Parsley
400 g Delichic Raw Chicken Stock Broth
100 g Whole Farm Premium Black Peppercorns
2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
200 g Orange Carrot (Gajar)
100 g Celery Stalk
180 g Button Mushroom (Alimbi)
100 g Milky Mist Cooking Unsalted Butter
30 Pieces Dr.Hen Table White Egg 30 Pcs
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
250 g Organically Grown Green Capsicum
275 g Unroll All Butter Puff Dough Sheet Squares
30G Primi Piatti Thyme Flakes
10 g Rosemary
1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. In a large saucepan, combine 1 liter chicken stock, 1 bay leaf, 1/2 tbsp black peppercorns, 6 sprigs parsley, and 6 sprigs thyme. Bring to a boil over medium heat.
2. Add 2 chicken breasts to the boiling stock and simmer for 20 minutes until fully cooked. Remove the chicken and set aside to cool.
3. Strain the stock to remove the herbs and spices, then return the stock to the saucepan and bring it back to a boil.
4. In a separate pan, melt 2 tbsp unsalted butter over medium heat. Add 2 diced carrots, 2 diced celery stalks, 4 sliced white button mushrooms, and 16 pearl onions. Sauté for 5-7 minutes until softened.
5. Stir in 1/4 cup cornstarch to the sautéed vegetables and cook for 2 minutes. Gradually add the strained stock, stirring constantly, until a thick sauce forms.
6. Shred the cooked chicken and add it to the sauce along with 1/2 cup diced green capsicum and 1/2 tsp rosemary. Season with 1 tsp salt and simmer for 5 minutes.
7. Preheat the oven to 200°C (400°F). Roll out 300 g puff pastry and cut into circles to fit individual ramekins.
8. Divide the chicken and vegetable mixture evenly among the ramekins. Cover each with a pastry circle, pressing the edges to seal. Brush the tops with 1 beaten egg.
9. Bake the pot pies in the preheated oven for 20-25 minutes, or until the pastry is golden brown. Serve hot.