Best Irresistible Individual Chicken And Vegetable Pies Recipes

INDIVIDUAL CHICKEN POT PIES WITH HERB CRUST

Steps:

• Combine flour, dried thyme, dried sage, baking powder, and salt in food processor. Pulse a few times to mix.
• Add the cubed butter in 4 additions. Mixture should have a coarse texture.
• In a small bowl, combine apple cider vinegar and cold water. With machine running, slowly pour in cold cider mixture until dough balls up to one side.
• Transfer dough to lightly floured surface. Halve the dough and form into two discs. Wrap each tightly with plastic wrap.
• Refrigerate at least 30 minutes prior to rolling out. (Dough can be made 3 days ahead of assembly. Keep chilled, or freeze up to 1 month.)
• In a large sauté pan, melt butter over medium heat. Add onions, celery, and shallots. Season with salt and pepper. Sauté until brown, about 8 minutes, stirring frequently.
• Add wine, and reduce by half, about 3 minutes. Mix in flour, and stir for 2 minutes. Slowly whisk in hot stock until completely incorporated. Let bubble and thicken for 7-10 minutes.
• Stir in chicken, peas and carrots, corn, and fresh herbs. Season to taste with salt and pepper. Remove from heat. Let cool while rolling out dough. (Filling can be made 1 day ahead of assembly. Bring to room temperature before continuing.)
• Preheat oven to 375°F.
• On a floured surface, cut the rounds of dough into thirds. Roll each third into an 8-inch circle, about 1/8-inch thick.
• Place into aluminum pan or ramekin. Lightly press the dough into the sides and bottom of each pan. Let the excess crust hang over the edges.
• Generously pile filling into each pan. Use all the filling. Fold excess crust over filling, leaving an exposed area of filling in the center for steam to escape. (Can be assembled a few hours before baking. Cover and refrigerate. Let sit at room temperature 20 minutes before continuing.)
• Brush crust with beaten egg. Place prepared pies on a large rimmed baking sheet.
• Bake 45 - 50 minutes in preheated oven, until tops are golden brown and filling is bubbly. Let sit 10 minutes before serving. Enjoy!

IRRESISTIBLE INDIVIDUAL CHICKEN AND VEGETABLE PIES

Steps:

• In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.
• Add the chicken and fry for around 5 minutes until starting to brown.
• Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.
• Crumble in the stock cubes and add salt and pepper, stirring through the ingredients.
• Add the soup, milk and cream, stir and heat gently for 5 minutes.
• Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).
• Spoon mixture into 6 individual pie dishes, or into a large pie dish if preferred.
• As the filling is cooling slightly, roll out the pastry to around 5mm thick.
• Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.
• Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.
• Bake in the oven at 200 degrees for around 15-20 minutes until nice and brown. Delicious!