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#WFD – Muffin Tin Chicken Pies
Brush the pie lids with Knorr chicken stock from a stock pot and bake for 15 to 20 minutes at 180°C until golden brown.
POLOKWANE -A chicken pie is a great idea if you’re looking for a hearty family meal to get you through the week.
What’s for Dinner says this is a unique take on a classic chicken pie – enjoy these individual chicken pies filled with carrots, mushrooms, beans and saucy chicken.
Ingredients
- chicken breasts, cubed
- 3/4 cup carrots, chopped
- 3/4 cup mushrooms, chopped
- 1/4 cup green beans, chopped
- 3/4 cup celery, chopped
- KNORR Chicken Stock Pot
- 1/3 cup butter
- 1/3 cup onion, chopped
- 1/3 cup flour
- 1/2 tbsp Robertsons Garlic Salt
- 1/4 tsp Robertsons black pepper
- 1 cup milk
- 1 pack puff pastry
Method
- Add chicken to a pot together with carrots, mushrooms, green beans and celery. Add enough water to cover the ingredients and a Knorr chicken stock pot.
- Boil for 15 minutes before draining the chicken stock (set the liquid stock aside, do not discard) and setting the chicken and vegetables aside.
- In a frying pan melt the butter and add the chopped onion. Add the flour, garlic salt and black pepper. Slowly pour in 1¾cups of the chicken stock and 1 cup milk, all while stirring continuously.
- Simmer the sauce until thickened.
- Roll out the puff pastry using a rolling pin and flour. Roll each dough circle out until it is big enough to be pressed into each muffin tin hole with a 1,5cm over hang.
- Use a tin can to cut out the pie lids. You will need 6 lids.
- Combine the cooked chicken and vegetables with the sauce for the pie filling.
- Spoon the filling into each pie case and close with the pie lids. Making sure to seal the edges by pinching them together.
- Brush the pie lids with Knorr chicken stock from a stock pot and bake for 15 to 20 minutes at 180°C until golden brown.
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