tmedia
Main content

https://www.lifestylefood.com.au/recipes/9638/chicken-and-vegetable-pies

LifestyleFOOD.com.au

Chicken and Vegetable Pies

Ingredients

  • 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

Method

  • 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.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 4 ratings
Please login to comment
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.