Chicken pot pies with puff pastry

Chicken pot pies with puff pastry


• 1 Spring onion finely chopped

• 3 Tablespoons olive oil

• 1 Carrot, peeled and sliced into rounds

• 1 Potato, peeled and diced

• 1/2 Cup dry white wine

• 1 ½ Cups chicken stock

• 500 Grams chicken breast cut into small pieces

• 2 Thyme sprigs

• Coarse salt and freshly ground black pepper

• 5 Teaspoons of corn starch

• ½ Cup heavy cream

• 1 Packet of puff pastry available from your nearest super market

• 1 Large egg, lightly beaten


• Preheat over to 220 degrees celcius

• Cook spring onion in oil in a large pot over a medium heat until soft. Add carrot and potato. Cook until soft.

• Add wine, simmer until reduced by half, add stock and bring to the boil.

• Add chicken and thyme, cook for a further 2 minutes, season with salt and pepper.

• Add cornstarch and cream and bring to a simmer, cook until thick.

• Divide mixture between ramekins, top with pastry and brush with egg. Cut a hole into each to vent. Bake until golden brown

Related Posts