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Chicken and Vegetable Pies



  • 1.

    Cut chicken into 2 cm cubes and fry in hot oil until all sealed then toss in all the vegies and fry for 2 minutes then pour in the wine and boil.

  • 2.

    Once the wine has boiled, add the garlic, bayleaf, butter and flour, cook for a further 2 minutes or until the flour looks “sandy”. Add salt and pepper.

  • 3.

    Slowly pour in the milk until a sauce consistency is achieved then simmer for approx. 5 minutes.

  • 4.

    Allow the chicken and vegetable mix to cool then spoon into muffin tins lined with shortcrust pastry and top with puff pastry.

  • 5.

    Bake at 180 degrees for 15 minutes.

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Andrew Graham

Shiraz, Merlot and Cabernet are the best wines to pair with Chicken and Vegetable Pies.


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Posted by KS5Report
These are delicious. My 7 year old son went crazy for them. I doubled the recipe and made 12 muffin size ones for lunches plus 1 standard family size pie dish one . I didnt have zucchini or carrot, but had everything else. I used one pack of 500gm chicken thighs and 500gm pack of chicken breasts.
I also baked the shortcrust base first for about 10mins before filling it with the mixture.
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