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  • 500g chicken thighs

  • 1 brown onion chopped fine

  • 1 finely chopped carrot

  • 1 stick of celery finely chopped

  • 1 small zucchini finely chopped

  • 1 bay leaf

  • 1 tsp minced garlic

  • ½ glass of white wine

  • 4 tbsp plain flour

  • 50g butter

  • 300ml milk

  • Extra light olive oil

  • 2 sheets of Puff pastry

  • 2 sheets of Shortcrust pastry

  • Salt & pepper


  • 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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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.