Who likes pot pie? mmmmmmm ... I think it's a great little eat for those chilli days where a HOT FLAKY CRUSTY TOP PIE warms you in all the right places. When it's cold though, laziness sets in too right? So I take a few shortcuts with my Chicken Pot Pie recipe which takes less than 20 mins and nicely satisfies. One day when I'm feeling less lazy, I would like try the 1 hour plus time it takes to do it from scratch, but for now I'm happy :)
Makes 4 pies
Prep Time 5 mins
Cooking Time 15 mins
Makes 4 pies
Prep Time 5 mins
Cooking Time 15 mins
Ingredients
1/4 to 1/2 tender roast chicken with stuffing
1/4 cup frozen peas
1/4 cup fozen corn
1 can of chunky roast chicken and vegetable soup (I used the Cambells one)
2 sheets of thawed butter puff pastry
A few sprigs of fresh herbs (I used thyme)
1 beaten egg
Cracked pepper
1/4 cup frozen peas
1/4 cup fozen corn
1 can of chunky roast chicken and vegetable soup (I used the Cambells one)
2 sheets of thawed butter puff pastry
A few sprigs of fresh herbs (I used thyme)
1 beaten egg
Cracked pepper
How to make it
1. Pre heat fan forced oven to 200 degrees celcius (392 F)
2. Pour the can of soup into a pot, and pick out all the chicken replacing it with strips of the tender roast chicken and yummy stuffing. I'm not a fan of canned chicken! Also add in the fozen peas, corn, herbs and cracked pepper.
3. Gently combine and heat the ingredients to a simmer, then spoon filling into 4 ramekins
4. Separate plastic backing from the puff pasty sheet and place pastry on top of 2 of the ramekins. Space it out so you have enough crust over hang (about 1cm) for each pie. Use kitchen scissors to cut out the top for each pie. Repeat with the second sheet for the remaining 2 ramekins.
5. Using a fork, crimp the edges of the pies, then brush tops with the egg
6. Place in oven for about 10 mins or until crust is nicely browned and flaky.
2. Pour the can of soup into a pot, and pick out all the chicken replacing it with strips of the tender roast chicken and yummy stuffing. I'm not a fan of canned chicken! Also add in the fozen peas, corn, herbs and cracked pepper.
3. Gently combine and heat the ingredients to a simmer, then spoon filling into 4 ramekins
4. Separate plastic backing from the puff pasty sheet and place pastry on top of 2 of the ramekins. Space it out so you have enough crust over hang (about 1cm) for each pie. Use kitchen scissors to cut out the top for each pie. Repeat with the second sheet for the remaining 2 ramekins.
5. Using a fork, crimp the edges of the pies, then brush tops with the egg
6. Place in oven for about 10 mins or until crust is nicely browned and flaky.
How to enjoy it
I enjoy mine with a sprinkle of cracked pepper and good old tomato sauce / ketchup scribbled on top. Mr Freckles takes off the crusty top and devours the filling with a bit of the crust at a time so it stays crispy and flaky. Yum!
How do you like to eat your pie?
How do you like to eat your pie?
