Individual Chicken and Vegetable Pies
Servings
12pies
Servings
12pies
Ingredients
  • 1.5cups roast chicken
  • 1/2 leekpeeled and sliced thinly
  • 1 large carrotdiced
  • 3/4cup peas
  • 3sheets puff pastry
  • 3sheets shortcrust pastry
  • 2cups liquid chicken stock
  • 2tbsp plain flour
  • 2tbsp butter
  • 1tbsp oregano
  • Pepper to taste
  • Olive oil spray
Instructions
  1. Shred the chicken breast. Steam the carrot and peas and fry off the leek in a little olive oil spray. You can also add any leftover roast vegetables as well.
  2. To make the gravy, melt the butter in a saucepan and add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes.
  3. Once gravy is done, mix the chicken and vegetables through the gravy mix and coat well.
  4. Cut short crust pastry circles for the bottom of your pies. 1 pastry sheet makes 4 pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil.
  5. Cook in a pie maker for approximately 20 minutes or until pastry is golden. If using the oven, cook for 20 minutes on 200C, or until pastry is golden.
  6. Filling can be made ahead of time and left in the fridge.
Recipe Notes

372 calories per serve

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 Individual Chicken and Vegetable Pies
Individual Chicken and Vegetable Pies
Votes: 41
Rating: 3.66
You:
Rate this recipe!
Course Main Dish
Servings
pies
Ingredients
  • 1.5 cups roast chicken
  • 1/2 leek peeled and sliced thinly
  • 1 large carrot diced
  • 3/4 cup peas
  • 3 sheets puff pastry
  • 3 sheets shortcrust pastry
  • 2 cups liquid chicken stock
  • 2 tbsp plain flour
  • 2 tbsp butter
  • 1 tbsp oregano
  • Pepper to taste
  • Olive oil spray
Course Main Dish
Servings
pies
Ingredients
  • 1.5 cups roast chicken
  • 1/2 leek peeled and sliced thinly
  • 1 large carrot diced
  • 3/4 cup peas
  • 3 sheets puff pastry
  • 3 sheets shortcrust pastry
  • 2 cups liquid chicken stock
  • 2 tbsp plain flour
  • 2 tbsp butter
  • 1 tbsp oregano
  • Pepper to taste
  • Olive oil spray
Individual Chicken and Vegetable Pies
Votes: 41
Rating: 3.66
You:
Rate this recipe!
Instructions
  1. Shred the chicken breast. Steam the carrot and peas and fry off the leek in a little olive oil spray. You can also add any leftover roast vegetables as well.
  2. To make the gravy, melt the butter in a saucepan and add the flour. Cook for 1 minute. Gradually add the chicken stock, stirring until smooth after each addition, add oregano and pepper to taste then bring to the boil and cook for 2 minutes.
  3. Once gravy is done, mix the chicken and vegetables through the gravy mix and coat well.
  4. Cut short crust pastry circles for the bottom of your pies. 1 pastry sheet makes 4 pies. Fill your pie case with filling. Cut puff pastry circles for the tops of your pies. Lightly spray pies with oil.
  5. Cook in a pie maker for approximately 20 minutes or until pastry is golden. If using the oven, cook for 20 minutes on 200C, or until pastry is golden.
  6. Filling can be made ahead of time and left in the fridge.
Recipe Notes

372 calories per serve