CREAMY CHICKEN PIE RECIPE
These mini homemade Creamy Chicken Pies are are the ultimate comfort food! The pie filling takes less than 20 minutes to make and then all you need to do is enclose it in puff pastry and bake in your oven or pie maker! Both regular and Thermomix instructions included.
Provided by Lauren Matheson
Categories Dinner
Number Of Ingredients 13
Steps:
- Add the olive oil to your frying pan and heat over a medium heat.
- Add the chopped chicken pieces and cook for 4 - 5 minutes or until golden and almost cooked through.
- Add the crushed garlic, bacon and leek pieces and stir. Cook for a further 3 -4 minutes or until the leek has softened.
- Transfer the thickened cream to a jug and add the cornflour. Whisk though to incorporate.
- Add the cream to the frying pan along with the mustard and grated cheeses. Gently stir to combine and cook until the sauce has thickened to your liking. If you are finding the sauce runny, add an extra teaspoon of cornflour.
- Remove the frying pan from the heat and allow to cool slightly.
Nutrition Facts : Calories 1030 kcal, Carbohydrate 60 g, Protein 31 g, Fat 74 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 150 mg, Sodium 628 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 42 g, ServingSize 1 serving
MINI CHICKEN AND LEEK PIES
A mini version of rich and hearty chicken pies in a flaky puff pastry shell/crust.
Provided by Nish Kitchen
Categories Snacks
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 180C (160C fan forced).
- Heat oil and butter in a large frying pan over medium-high heat. Add chicken. Season with salt and pepper. Fry, turning occasionally, for 7-10 minutes or until browned. Use a spoon to break down the cooked chicken into smaller pieces.
- Add leek and carrot. Saute, stirring occasionally, for 1-2 minutes, or until tender. Stir in garlic, and sauté for another 2-3 minutes. Sprinkle with flour. Cook, stirring, for 2 minutes. Add in chicken stock slowly, stirring constantly until smooth. Stir in rosemary and 1/3 cup water. Increase heat. Bring to a boil. Reduce heat and simmer for 2 minutes, or until thickened slightly. Season with black pepper. Remove from heat.
- Grease two 12 hole muffin tins with cooking spray or oil. Use a large (7.5 cm) cookie cutter to cut out 20 circles from the thawed pastry sheets. Place the circles in the muffin tin holes carefully. Fill them with chicken mixture. Use a smaller cookie cutter to cut out 20 small circles to form the tops of the pastries. Place the circles on top of the muffin tin holes. Gently press down the sides to seal them. Use a small knife to make some holes on the pastries.
- In a separate small bowl, whisk together 1 egg and a dash of milk. Brush the egg mixture on the pastries. Place the pies on the lower rack of a preheated oven for 30-15 minutes.
Nutrition Facts : Calories 121 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 39 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 111 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKEN, LEEK & MUSHROOM PIES
Make these creamy chicken, leek and mushroom pies from scratch or use up leftover roast chicken and make a stock from the bones. They require a little extra effort, but they're worth it
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h20m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 12
Steps:
- Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.
- Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. Leave to cool, then pop in the fridge to chill. Can be made up to two days ahead. Assemble the pies as directed in Tom's pie pastry recipe, decorating the tops with any trimmings, if you like.
Nutrition Facts : Calories 1051 calories, Fat 61 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.7 milligram of sodium
MINI CHICKEN PIES
These tasty savoury treats are ideal for summer picnics
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Roll out pastry until a little thinner than a £1 coin. Cut out 8 x 9cm circles and use to line 8 holes of a muffin tin. Divide chicken, peas and asparagus between moulds, season, then dollop over 1 tbsp crème fraîche.
- Cut out 8 x 7cm circles to make tops for the pies. Lightly brush edges of the pie bases with egg, place each top onto its pie and press down into the filling. Pinch together the sides to seal. Leave to rest in the fridge for 30 mins, or up to 2 days if preparing in advance.
- Heat oven to 200c/fan 180c/gas 6. Brush tops with more egg and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool.
Nutrition Facts : Calories 396 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 0.34 milligram of sodium
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