Savory Chicken And Vegetable Pot Pies Recipe

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

  • 50G Natoora Fresh Italian Flat Leaf Parsley
  • - Thyme Bunched Herb
  • 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
  • - Oxo Chicken Stock Cubes
  • 50G Mill & Mortar Igp Penja Black Peppercorn, 50G
  • 350G Typically Daylesford Organic Chicken Breasts
  • 1 stick Organic Celery Stick
  • 1 Kg Caputo Cuor Di Cerali, 1Kg
  • 200G All Things Butter Unsalted Butter
  • - Organic Dried Rosemary Hatton Hill Organic
  • Pack Tray Of 30 Medium Free Range Eggs
  • 30G Dried Sliced Shiitake Mushrooms, 30G
  • 250G Shallot Onion - 250g
  • 2 X 320G Jus-Rol Shortcrust Sheets Frozen
  • 25G Fillippone Italian Organic Bay Leaves, 25G
  • - Tata Salt

Instructions

  1. 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. 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. 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. 4. In a separate pan, melt 2 tbsp unsalted butter over medium heat. Add 2 diced carrots, 2 diced celery stalks, 4 sliced shiitake mushrooms, and 2 diced shallots. Sauté for 5-7 minutes until softened.
  5. 5. Stir in 1/4 cup flour to the sautéed vegetables and cook for 2 minutes. Gradually add the strained stock, stirring constantly, until a thick sauce forms.
  6. 6. Shred the cooked chicken and add it to the sauce along with 1/2 cup frozen baby peas and 1/2 tsp rosemary. Season with 1 tsp salt and simmer for 5 minutes.
  7. 7. Preheat the oven to 200°C (400°F). Roll out 300 g shortcrust pastry and cut into circles to fit individual ramekins.
  8. 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. 9. Bake the pot pies in the preheated oven for 20-25 minutes, or until the pastry is golden brown. Serve hot.