Individual chicken & vegetable pies are a sure-fire pleaser when cooler weather arrives
Gently saute the leeks, carrots, celery, garlic & ginger until transparent.
Add flour and cook over low heat for 2-3 minutes.
Stir in the cream and bring to a simmer.
Add chopped cooked chicken meat and mix well.
Add the sherry and simmer for 10-15 minutes.
Allow the mixture to cool before filling pie shells or pastry will not cook well - tough, not rise etc.
Grease individual or single pie dish and line with pastry. Spoon chicken filling into the base.
Glaze the edges of the pastry and top with final disc of pastry.
Brush with egg/milk mixture and bake at 210DegC for approximately 20-30 minutes or until pastry is golden brown & crispy.
I made two individual pies and made an additional 4 pies which I froze for later baking.
I find individual pie tins too skimpy, so I use Corelle bowls (pictured) which have a 250ml capacity. They are suitable for oven, freezer, fridge and microwave.
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