Individual Chicken And Veggie Pies
Servings
6pies
Servings
6pies
Ingredients
  • 500grams chicken mince
  • 1 brown onionpeeled and grated
  • 3 carrotspeeled and grated
  • 2 potatoespeeled and grated
  • 1.25cups liquid chicken stock
  • 1cup frozen peas
  • 1/4cup plain flour
  • cooking oil spray
  • 3 sheets reduced fat puff pastry
Instructions
  1. Place the chicken, onion, carrot and potato into a saucepan with 3/4 cup of stock. Bring to the boil over a medium heat, breaking apart the chicken with a spoon.
  2. Reduce heat and simmer for 10 minutes. Add peas and cook for a further minute.
  3. Dissolve the flour in the remaining 1/2 cup of stock and gradually pour the mixture into the saucepan, stirring thoroughly to combine. Simmer for 2-3 minutes until thickened.
  4. Preheat oven to 200C and lightly spray 6 individual pie tins with cooking oil.
  5. Divide filling into prepared tins.
  6. Allow pastry to thaw slightly then cut each sheet on the diagonal. Cut a circle from each triangle, place pastry rounds on top of filling and tuck around the edge (the pastry will soften with the heat from the filling and become easier to tuck in).
  7. Place pies in oven for 25 – 30 minutes, or until the pastry is crisp and golden.
  8. Serve with steamed veggies such as green beans and corn.
Recipe Notes

This recipe comes from our Fussy Kids eBook. As with all of our children’s recipes, we don’t count the calories as we are focused purely on flavour and nutrition.

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 Individual Chicken And Veggie Pies
Individual Chicken And Veggie Pies
Votes: 38
Rating: 2.45
You:
Rate this recipe!
Course Main Dish
Servings
pies
Ingredients
  • 500 grams chicken mince
  • 1 brown onion peeled and grated
  • 3 carrots peeled and grated
  • 2 potatoes peeled and grated
  • 1.25 cups liquid chicken stock
  • 1 cup frozen peas
  • 1/4 cup plain flour
  • cooking oil spray
  • 3 sheets reduced fat puff pastry
Course Main Dish
Servings
pies
Ingredients
  • 500 grams chicken mince
  • 1 brown onion peeled and grated
  • 3 carrots peeled and grated
  • 2 potatoes peeled and grated
  • 1.25 cups liquid chicken stock
  • 1 cup frozen peas
  • 1/4 cup plain flour
  • cooking oil spray
  • 3 sheets reduced fat puff pastry
Individual Chicken And Veggie Pies
Votes: 38
Rating: 2.45
You:
Rate this recipe!
Instructions
  1. Place the chicken, onion, carrot and potato into a saucepan with 3/4 cup of stock. Bring to the boil over a medium heat, breaking apart the chicken with a spoon.
  2. Reduce heat and simmer for 10 minutes. Add peas and cook for a further minute.
  3. Dissolve the flour in the remaining 1/2 cup of stock and gradually pour the mixture into the saucepan, stirring thoroughly to combine. Simmer for 2-3 minutes until thickened.
  4. Preheat oven to 200C and lightly spray 6 individual pie tins with cooking oil.
  5. Divide filling into prepared tins.
  6. Allow pastry to thaw slightly then cut each sheet on the diagonal. Cut a circle from each triangle, place pastry rounds on top of filling and tuck around the edge (the pastry will soften with the heat from the filling and become easier to tuck in).
  7. Place pies in oven for 25 – 30 minutes, or until the pastry is crisp and golden.
  8. Serve with steamed veggies such as green beans and corn.
Recipe Notes

This recipe comes from our Fussy Kids eBook. As with all of our children's recipes, we don't count the calories as we are focused purely on flavour and nutrition.