Anyway, I was watching Junior Master Chef Australia yesterday and I thought to myself.. damn! those kids are good!!!!!!! One of the kids was making this super delicious lamb vegetable pie, which inspired me to make one for myself too. I was too lazy to make my own pastry puffs, so I bought the frozen ones from the baking shop. I also used chicken instead of lamb cause it's easier to find.
This is actually my first time ever making a chicken pie, using my very own recipe and technique. I'm so glad it turned out super delicious! I named my pie The Glutton Pie - I basically put everything in there!
Makes 5 pies
Ingredients:
1 pack frozen puff pastry skin
(fillings)
2 tbs butter
1 clove french shallot (chopped)
½ large onion (chopped)
1 bunch celery (chopped)
2/3 cup all purpose flour
3 cups chicken stock
2 pcs chicken breasts
1 cup frozen mix vegetables
1 potato (peeled and cubed)
1 cup mushrooms (sliced thinly)
How to make:
1. Preheat oven to 200C.
2. Prepare your pie tins ( I used the small ones approximately 10cm diameter), sprinkle some flour on the surface and lay over the puff pastry skin. Set aside.
3. Cut puff pastry skin into round shapes slightly bigger than the tins for cover.
4. Melt butter on saucepan, add in chopped shallots, onions and celery. Saute, stirring for about 3 minutes.
5. Stir in flour until well blended.
6. Pour in the chicken stock while stirring gradually, simmer, stirring constantly until sauce thickens and boils.
7. Add the chicken, mixed vegetables, potato and mushrooms.
8. Pour the mixture into the pie tins.
9. Cover with the round pastry skins, pinch the edge.
10. Bake for 30 minutes.
