This Chicken pot pie is satisfyingly creamy. I’ve been making this recipe for years now, it’s one of the kids favourites and would have to say mine too as it’s not overly complicated to make, a great weeknight dinner idea.
To make this meal stretch a little further for hubby and Mr 13 to get a big feed, I add a little more now than my original recipe (shared below), an additional chicken breast, 1 carrot and 1/3 cup more chicken stock along with a splash of cream (1/4 cup).
I serve it in ramekins for myself and the girls, but my hubby and Mr 13 need something a little bigger as we have found a ramekin doesn’t fill them up. I use the Mixtur oven dish from Ikea for each of them, it’s 14cm square glass dish, big enough for a hungry mans single serve.
My kids love when I make a pie with pastry crust, as they use the left over pieces to decorate the tops of their pie, lots of fun and laughter when cooking dinner!
Chicken pot pies
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
10 mins |
20 mins |
- 1 tlb oil
- 3 chicken breasts, diced
- 3 green onions, sliced
- 2 tsp garlic mince, or 2 garlic cloves
- 1/2 cup frozen corn
- 1/2 cup peas
- 2 tlb cornflour
- 3 tlb water
- 1 cup thickened cream
- 200ml chicken stock
- 2 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- salt & pepper, to taste
Instructions
- Preheat oven to 220C
- Grease 4 (or as many as you require) ramekins
- Heat oil to frying pan, cook chicken until browned, approximately 3-4 minutes, remove from pan.
- Add onions, garlic, corn and peas to frying pan. Cook for 90 seconds.
- In a jug mix together cornflour and water, stir to make a paste.
- Add cream and chicken stock, mix to combine.
- Add liquid mixture to frying pan, stirring for 3-4 minutes or until sauce has thickened.
- Place chicken back in pan, mix to combine. Add salt and pepper to taste.
- Divide mixture into ramekins.
- Cover each ramekin with pastry
- Press edges of pastry over dish, brush pastry with egg.
- Bake in oven for 15 minutes or until golden.
By Kat – The Organised Housewife
More great weeknight dinner ideas
CHICKEN AND SWEET POTATO LASAGNA – This Chicken and Sweet Potato Lasagna is a great twist on the traditional beef lasagna, with the delightful addition of vegetables hidden inside, carrots, zucchini, capsicum, onion, sweet potato and spinach.
ONE DISH DINNERS – FRESH ROAST VEGETABLES WITH CHICKEN – A delicious dinner the family will enjoy, fresh roast vegetables with chicken. Cooked in one dish so you don’t have to do a lot of washing up!
Note: this post has been updated with new photos, it was originally posted on 7th October 2012.
15 comments
I made these yesterday, delish! Thank you for sharing 🙂
This may be a dumb question, but what do you serve these pot pies on? Do you put the little soufflé dishes onto a regular plate? I’d be worried that fiddling with the soufflé dish might break the plate.
I let them cool a little as the pie is really hot and I don’t want the kids to burn their tongue. I then put the dishes on the dinner plates to protect the table.
Mmmmmmm. Next cool night I. Going to have a crack at these
Just wondering whether you think the mixture would be ok to make the day before then just reheat put in ramekins top with pastry then bake?
hi do you think it would work as 1 pie as I don’t have individual ramekins and sounds delicious…
Silly question but if freezing… Do you cook them first and cool them and then freeze or do you freeze them uncooked in the ramekins?
I would make the mixture, then freeze. Then when ready to eat, defrost spoon into ramekins and top with pastry, then put in oven for 30min, this will heat mixture and cook pastry.
My question is the same as Kim’s can we make as 1 pie.
Hi ladies, sure i can’t see why not. I think they would turn out just as nice.
I am going to try you chicken pie, it sounds delicious. Instead of cream I will try Carnation lite cream and see how it goes.
That’s probably a healthier option Sue, let me know how it goes!