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Personal chicken pot pies

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We take these on picnics with us to watch the sun set over Sydney Harbour. It's the perfect picnic meal.
Course Main
Keyword Easy
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2 large individual pies / 1 9-inch pies

Ingredients

  • 500 g boneless chicken breast pieces (1 pound) cubed
  • 1 cup carrots diced
  • ½ cup celery diced
  • 1 cup frozen peas
  • 2 tbsp olive oil
  • 2 tbsp butter
  • cup onion diced
  • cup white flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp celery salt
  • 1.75 cup chicken stock
  • cup light milk
  • 3 sheets frozen shortcrust pastry thawed (or 1 9-inch unbaked pie crust)

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). Boil 1/2 a medium pot of water.
  • To the boiling water, add chicken, carrots and celery. Boil for 2 minutes - or until chicken is cooked through. Remove from heat and drain. Add peas and set aside.
  • In a saucepan over medium heat, cook onions in oil and butter until soft and translucent. Stir in flour, salt, pepper and celery salt. Gradually add and stir in chicken broth and milk. Simmer over medium-low heat until thickened but still pourable. Remove from heat and set aside.
  • Line 2x3-cup capacity ovenproof bowls each with a sheet of pastry (or premade crust). Distribute the chicken mixture evenly between the bowls. Pour hot liquid mixture over. Cover each with 1/2 sheet of pastry and design however you like. Seal edges of pastry. Make several small slits in the top to allow steam to escape.
  • Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Chicken pot pie, 5.0 out of 5 based on 2 ratings

2 thoughts on “Chicken pot pie”

  1. GD Star Rating
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    Always a good thing to eat. I use bagged frozen mixed vegies and even canned chicken. Love the picnic idea!

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