Quick Chicken Pie
Quick Chicken Pie
Ingredients
- 500 grams chicken breast, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 250 grams mushrooms, sliced
- 1 1/2 cups frozen mixed vegetables
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken stock
- 1/2 cup milk
- 2 tablespoons plain flour
- 2 sheets puff pastry
- 1 egg, beaten
Instructions
- 1
Cut the 500 grams of chicken breast into cubes.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then, add the 2 minced garlic cloves and cook for 1 minute more, until fragrant.
⏱️ 7 min
- 3
Add the 250 grams of sliced mushrooms to the pan and cook until softened, about 3-4 minutes. Stir in the 1 1/2 cups of frozen mixed vegetables.
⏱️ 5 min
- 4
Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stir well to combine.
⏱️ 2 min
- 5
Pour in 1/2 cup of chicken stock and 1/2 cup of milk. Bring the mixture to a simmer. Add 2 tablespoons of plain flour and stir continuously until the sauce thickens, about 2-3 minutes.
⏱️ 5 min
- 6
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 7
Take 2 sheets of puff pastry and cut each sheet into 4 squares, resulting in 8 squares in total.
⏱️ 3 min
- 8
Place 4 of the puff pastry squares into individual pie dishes, lining the bottom and sides. Fill each pastry-lined dish with the prepared chicken mixture. Place the remaining 4 pastry squares on top of the filling to cover each pie. Crimp the edges of the pastry to seal the pies.
⏱️ 8 min
- 9
Brush the top of each pie with 1 beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown. For best results, bake the pies on the lowest rack of the oven.
⏱️ 25 min•🌡️ 180
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken Pie
- 500 grams chicken breast, cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 250 grams mushrooms, sliced
- 1 1/2 cups frozen mixed vegetables
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken stock
- 1/2 cup milk
- 2 tablespoons plain flour
- 2 sheets puff pastry
- 1 egg, beaten
Instructions
- 1
Cut the 500 grams of chicken breast into cubes.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Then, add the 2 minced garlic cloves and cook for 1 minute more, until fragrant.
⏱️ 7 min - 3
Add the 250 grams of sliced mushrooms to the pan and cook until softened, about 3-4 minutes. Stir in the 1 1/2 cups of frozen mixed vegetables.
⏱️ 5 min - 4
Season the mixture with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stir well to combine.
⏱️ 2 min - 5
Pour in 1/2 cup of chicken stock and 1/2 cup of milk. Bring the mixture to a simmer. Add 2 tablespoons of plain flour and stir continuously until the sauce thickens, about 2-3 minutes.
⏱️ 5 min - 6
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 7
Take 2 sheets of puff pastry and cut each sheet into 4 squares, resulting in 8 squares in total.
⏱️ 3 min - 8
Place 4 of the puff pastry squares into individual pie dishes, lining the bottom and sides. Fill each pastry-lined dish with the prepared chicken mixture. Place the remaining 4 pastry squares on top of the filling to cover each pie. Crimp the edges of the pastry to seal the pies.
⏱️ 8 min - 9
Brush the top of each pie with 1 beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown. For best results, bake the pies on the lowest rack of the oven.
⏱️ 25 min•🌡️ 180