Family Style Chicken Pot Pies

  

 Prep time: 20 minutes.
Bake time: 25 minutes at 350degrees- for Family style

Bake time: 30-32 minutes at 350degrees - Inidividual Pot Pies 

What you will need: (makes 2 family size chicken pot pies or 4 individual pot pies)

* 2 - 3 Rolls of Puff Pastry

* 1/2cup of Melted Unsalted Butter

* 2 Chicken Breasts cut up into small bite size pieces 

* 3 Medium Carrots, peeled and cut into bite size pieces 

* 3 Medium Yukon Gold Potatoes, peeled, cut into bite size pieces 

* 1 cup Frozen Green Peas 

* 1/4cup Diced Red Onion

* 2tbsp Vegetable Oil 

* Salt and Pepper 

* 2 1/2tbsp Cornstarch 

* 2tbsp All Purpose Flour

* 1tsp Basil, fresh or dried 

* 1tsp Oregano, fresh or dried  

The Chicken mixture:

1. In a large skillet/ wok add in chicken, carrots, and potatoes (seasoning with salt and pepper), and 5-6 cups of water and bring to boil. Once the chicken and potatoes have cooked, take the pot off the stove. 

2. Using a strainer drain the mixture of the fluid remaining(collect the gravy for later).  

3. Heat the oil in a skillet/ wok and add in the chicken potatoes and carrots, together with the red onions and fry for a few minutes (5-6 minutes). Add in the oregano, basil and season well. Add in the green peas at this time frying them with the mixture. 

4. Add the cornstarch to 4tbsp tepid water in a glass, and mix well, ensuring it has dissolved well. Add the cornstarch liquid to the stock that was drained and kept aside, taking care to mix the cornstarch into the stock. 

5. Leaving the heat on medium, combine the chicken mixture together with the stock. Let the chicken mixture simmer for a few minutes. Ensure the chicken mixture does not thicken too much (the liquid must not be too thin). 

6. Once cooked for a few minutes, take off the stove and leave to cool.The mixture will thicken more as it sits.  

The Pastry:

1. Spray 2 medium sized oven proof ceramic dishes (alternately you can use two medium sized baking pans or a muffin pan) with cooking spray. Unroll the puff pastry dough, lining the two medium size, oven proof dishes with half the dough (or the bottoms of the muffin pan), leaving the other half for the topping.

Make a few notches on the bottom of the dish cutting through the pastry so that the pastry is able to cook through. 

Note: If making individual pies, and you do not have a mini pie pan, you can use a muffin pan to make the individual portions. 

2. Pour in the chicken mixture into the lined dishes, distributing it evenly, filling the dishes about 3/4 full. 

3. Add the flour to a flat work surface, and knead the balance dough, taking care to roll it out and cut long strips that can be used to form a lattice shaped topping for the pot pies.

Note: Alternately you can cut rounds and cover the top of the pies fully, instead of the lattice shape. 

 

4. Once the lattice shaped topping has been added gently brush the melted butter over the top of each pie taking care to coat evenly. 

5. Bake the pies at 350degrees for approximately 20-25 minutes or 30-32 minutes for individual pies. Once golden brown or when the crust has baked fully, take out of the oven and leave to cool, on a wire rack. 

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