Sunday, May 29, 2011

yummy chicken pot pies recipe

I gave my gal the option of chicken sausages or chicken pot pies for dinner and she barely drew breath before saying, "Chicken pot pie!" This is my fail-safe meal: kids LOVE it, and so do adults. And it's pretty simple too:

Serves 4
2 freerange chicken breasts
2 waxy potatoes, diced
1 carrot, diced
1 litre of salt-reduced chicken stock
3 sprigs of thyme
2 cloves of garlic
1 tablespoon plain flour
salt and pepper to taste
1 slice of puff pastry

Place the chicken stock in a deep fry pan with the thyme and garlic {leave it whole}. Pop in the chicken breasts and bring to a simmer. Simmer for 5 minutes until it's turning opaque, then turn over. Put a lid on top if you think it needs extra help.

Saute the potatoes and carrots in some butter for around 5 minutes, over a low heat to avoid colouring. Tip in the flour and mix well to coat all the vegies. Cook for two minutes to take away the floury taste. Remove the cooked chicken breasts from the stock and cut into 1 inch cubes. Add to vegies, then pour stock over the top. Stir, then bring to the boil and simmer until it thickens, usually around 5 minutes. Season to taste.

Put the filling inside individual ramekins, or a large pie dish. Cut out a circle of puff pastry to fit over the top of the ramekin/pie plate. Brush it with a little olive oil cut a few slits in the top to allow steam to escape then sprinkle with salt flakes.

Bake in a moderate oven for 30 minutes, or until browned.

Serve with mashed potatoes and peas. Seriously, it's good.

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