Ingredients
Scale
- 2 tablespoons olive oil
- 3 chicken breasts, diced
- 2 celery stalks, chopped
- 1 carrot, peeled and chopped
- 3 spring onions, sliced
- 2 garlic cloves, minced
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 tablespoons water
- 2 tablespoons cornflour
- 200ml chicken stock
- 1 cup thickened cream
- 3–4 sheets frozen puff pastry, thawed
- 1 egg, lightly beaten
- Salt and pepper, to season
Instructions
- Preheat oven to 220°C, fan forced.
- Lightly grease 4-5 ramekins and set aside.
- In a large frying pan, heat 1 tablespoon oil over medium-high heat.
- Cook half the chicken for 5 minutes or until browned. Remove from pan and set aside. Repeat with remaining chicken.
- Add remaining oil to pan. Add celery, carrot, onions, garlic, corn and peas to frying pan. Cook for 3-4 minutes or until onion is soft.
- In a small jug add water and cornflour. Mix and add to frying pan.
- Pour in chicken stock. Stir to combine and bring to the boil. Cook for 1 minute or until slightly thickened.
- Reduce heat to low and add cream. Stir to combine.
- Place chicken back into frying pan and season with salt and pepper. Toss to coat and cook for 3 minutes.
- Use the top of a ramekin as a guide to cut pastry circles 1-2 cm larger for each ramekin.
- Place ramekins onto a baking tray. Divide mixture into ramekins.
- Place pastry circles on top of ramekins and press edges over ramekins. Pierce a small hole in the centre of each pastry lid. Brush each pastry lids with egg.
- Bake for 15-20 minutes, or until golden and puffed. Serve.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: main meal
