Recipe: Chicken and Vegetable Pies
July 21, 2006 at 10:28 AM
by Ashleigh
Yeah, I wanna chicken pot pie ...
Yesterday it was cool enough (at 28C) for me to actually put the oven on and make supper. I had chicken breasts in the fridge, but absolutely could not face another schnitzel, chicken a la king, kebab or anything else.
A dig through the freezer revealed the last of the frozen puff pastry sheets that I'd bought.
More rummaging in the freezer and I found mexican mix frozen vegetables (called mexican mix because they have sweetcorn and red pepper in them to go with the carrots and peas - weird!). Anyway, some fridge rummaging yielded mushrooms and mascarpone.
I just bought these little ramekins after Seb expressed an interest in baked eggs (ham in the bottom of the ramekin, egg broken into the top, baked in the oven). They were conviently placed on the countertop and influenced my dinner choices somewhat ;)
So, this is what I did.
For the filling:
3 chicken breasts, diced
1 red onion sliced
1 shallot finely chopped
half a tablespoon olive oil
handful fresh thyme, snipped
couple of handfuls frozen vegetables
half a punnet of mushrooms, sliced
good dollop of mascarpone
1 chicken stock cube, made up in about 1/4 cup hot water
For the cases:
Frozen flaky pastry (or your favourite recipe)
Sesame seeds
Milk to brush over
- I sauted the onion and shallot and then browned the chicken.
- I added the thyme and mushrooms and sauted it all some more.
- The I mixed in the vegetables and stir fried the whole lot until the vegetables were cooked. I tried to get a sticky layer on the bottom of the pan to give it flavour.
- After that I added the chicken stock and the mascarpone, plus some salt and pepper. You could use whatever seasonings you like.
- I left that to simmer until the sauce was rich and thick and then let it cool.
That looks absolutely delish - yummo! And it also seems really easy to make.
You have a gorgeous little blog here - I'll be visiting again soon!
July 21, 2006 1:48 PM