Chicken and vegetable pies
Chicken and vegetable pies are a comforting dish filled with tender chicken, hearty vegetables, and herbs, all encased in flaky puff pastry. This straightforward recipe involves cooking the filling, assembling the pies, and baking until golden brown.
Cook time 40 min
Prep time 25 min
Ingredients:
1 tbsp olive oil2 tbsp butter
1 lb chicken breasts
1 leek
2 garlic cloves
1 tbsp all-purpose white wheat flour
1/3 cup white wine
1 cup chicken gravy
1/2 cup heavy whipping cream
1 carrot
1 potato
1 cup peas
1 tbsp tarragon (estragon)
4 sheets puff pastry
1 egg
Chicken and vegetable pies are a delicious and comforting dish that can be enjoyed by the whole family. This recipe combines tender chicken breasts, hearty vegetables, and flavorful herbs encased in flaky puff pastry, making it a perfect meal for any occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil and 1 tbsp of the butter in a large pan over medium heat.
- Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining 1 tbsp of butter.
- Add the sliced leek and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Stir in the flour and cook for another minute to create a roux.
- Slowly pour in the white wine, stirring continuously to avoid lumps. Let it simmer for a minute.
- Add the chicken gravy and heavy cream, stirring well to combine. Allow the mixture to simmer and thicken for about 3-4 minutes.
- Add the diced carrot, diced potato, and peas to the sauce.
- Return the cooked chicken to the pan and mix everything together.
- Stir in the chopped tarragon, and season with salt and pepper to taste.
- Let the mixture simmer for an additional 5-7 minutes until the vegetables are tender but not mushy.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into pieces large enough to cover your pie dishes. You may also cut some pieces to use as a base if you wish.
- If using a base, place the pastry at the bottom of the pie dishes.
- Spoon the chicken and vegetable mixture into the pie dishes.
- Cover with a pastry sheet, pressing the edges to seal the pies.
- Use a knife to make small slits on the top of the pastry to allow steam to escape.
- Brush the beaten egg over the top of each pie for a golden finish.
- Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove the pies from the oven and let them cool for a few minutes before serving. Enjoy your delicious chicken and vegetable pies!
With its savory filling and buttery, flaky crust, these chicken and vegetable pies are a delightful treat. Perfect for family dinners or even as a make-ahead meal, this recipe is sure to become a favorite in your household. Enjoy the comforting flavors and the satisfaction of making a delicious homemade pie.
Chicken and vegetable pies FAQ:
Bake the chicken and vegetable pies in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and puffed.
Ensure the chicken is golden brown and fully cooked, reaching an internal temperature of 165°F (74°C). The vegetables should be tender but not mushy after simmering for 5-7 minutes.
The recipe does not specify a size, but individual pie dishes or small ramekins work well. Ensure the pastry can cover the top and sides of the dishes completely.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Yes, you can substitute vegetables like corn or green beans and proteins such as turkey or cooked lentils, as long as they are cooked beforehand.
Cooking Tips:
- For a deeper flavor, marinate the chicken breasts in a bit of olive oil, salt, and pepper for at least an hour before cooking.
- Use a sharp knife to finely chop the leeks and garlic to ensure they cook evenly.
- If you don’t have white wine, you can substitute it with chicken broth or even apple cider vinegar for a different flavor twist.
- Ensure the puff pastry is cold before baking to achieve the best flaky texture.
- To save time, you can use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
- Brush the puff pastry with a beaten egg to give the pies a golden, glossy finish.
Nutrition Facts
12 ServingsCalories 620kcal
Protein 18g
Carbohydrates 50g
Fiber 2.53g
Sugar 2.45g
Fat 40g
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