CREAMY CHICKEN PIE WITH PUFF PASTRY #appetizers #meals

Powerful single serve pies beat with flaky, brilliant puff baked good and loaded up with delicate chicken, bacon and mustard – this rich chicken pie with puff cake is unadulterated solace food! On the table in under 15 minutes and excessively simple to make-with a compelling filling that makes a wind on exemplary chicken pie that everybody will adore!

These single serve natively constructed chicken pies are one of the most well known plans on The Cooking Collective! Since they are such a family top choice, I concluded that the time had come to give the old photographs somewhat of a spruce up. New photographs, yet a similar tasty formula.

Brilliant and flaky puff baked good encases the steaming hot smooth filling of delicate chicken, bacon, cheddar and mustard. One nibble and you'll be snared! These chicken pies with puff cake can be effortlessly adjusted to be served in singular pots (chicken pot pie), crisped in a pie creator or made as one entire pie-whichever you like.

Also Try Our Recipe : Lasagna Stuffed Chicken Breasts

Ingredients

• 3-4 chicken thighs (around 500 grams) chopped into 2cm pieces
• 1 tbsp olive oil
• salt and pepper
• 5 strips/rashers of bacon (around 200 grams) thinly chopped
• 2 cups cream 500 ml, thickened
• 1/2 cup tasty cheese grated
• 1/2 cup parmesan cheese grated
• 4 tsp wholegrain mustard
• 2-3 tsp cornflour mixed with a little water
• 800 grams puff pastry 5 sheets of frozen puff pastry. **If making chicken pot pies in small pots or ramekins, you will only need 3 sheets of puff pastry. **To make whole pies, use a layer of short crust on the bottom.

Instructions

1. Place the puff pastry sheets on a bench to thaw at room temperature.
2. If using a pie maker, set it up on a clean bench.
3. If making chicken pot pie, arrange 6 small ramekins or pots on a large oven tray and pre-heat the oven to 180C°/356 F.

For the creamy chicken filling

1. In a large frying pan, heat the olive oil over medium-high heat and add the chicken and a generous pinch of salt and pepper. Cook the chicken, stirring, until browned.
2. Add the chopped bacon and stir until heated through.
3. Lower the heat and add the cream, cheeses and mustard. Bring to a low simmer and stir until the cheese has melted and the sauce has thickened slightly.
4. Add the cornflour (pre-mixed with a little water) and stir until the filling thickens to desired consistency. Remove from the heat and set the filling aside to cool slightly.

For pie maker

1. If using an electric pie maker, use the pastry cutter to cut the pastry tops and bottoms to desired size. The bottom pieces should be slightly larger.
2. Place the pastry bottoms into the pie maker.
3. Add spoonfuls of the pie filling into the pastry cases and place the pastry "lid" on top. Use your fingers to gently press the edges to create a seal.
4. Close the pie maker lid and turn on. Cook until the pies are golden and crispy on the outside. Remove the pies from the pie maker and serve immediately with your favourite salads, chips or veggies. Enjoy!

For chicken pot pie

1. Divide the filling evenly between the ramekins or pots. There should be enough filling to reach the top of the ramekins.
2. Using a knife or circular cutter, cut the puff pastry into circular lids – large enough to fit and slightly overhang onto the sides of the pots.
3. Gently place the puff pastry lids over the top of the filling and gently mould it to the sides of the pot. Gently poke 2-3 holes in the middle of each lid and brush with a little milk (optional). Arrange the pots on a large oven tray.
4. Bake for 5-10 minutes, or until the pastry has puffed up and become golden and flaky. Remove the pies from the oven and serve immediately with your favourite salads, chips or veggies. Enjoy!

For whole chicken pies

1. I prefer using a layer of short crust pastry on the bottom for whole pies. But puff can be used if you don't have short crust.
2. Pre-heat the oven to 180 °C.
3. Grease a large, round pie tin or dish and cover the base with short crust pastry. Gently poke some holes in the base with a fork.
4. Blind bake the base for 10-15 minutes, until the base is almost cooked.
5. Add the pie filling and cover with puff pastry. Continue to bake until the top is golden and flaky. Serve hot. Enjoy!

For More Details : bit.ly/30Cndiy

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