Chicken and Veg muffin tin pies

Ingredients:
500 grams chicken breasts, cubed
3/4 cup celery, diced
3/4 cup carrots, diced
3/4 cup green beans, chopped
3/4 cup mushrooms, chopped
1 knor Chicken stock pot/cube
1 litre water ( you may not use all the water)
50 grams butter
1/2 teaspoon garlic salt
Salt and black pepper to taste
3 Tablespoons flour
3/4 cup milk
600 grams puff pastry

Preheat oven to 180 degrees

Method:

In a pot cook, chicken and all vegetables with the stock pot/cube and just enough water to cover and cook for 15 minutes - lid on.
Once cooked, drain the chicken and vegetables and set aside the chicken broth/stock.
In a saucepan melt the butter and sauté the onions season with garlic salt, pepper and salt to taste.
Add the flour and stir then add the chicken broth which you set aside.
Stir until thickening and add the milk until it’s the right consistency.
Mix the sauce mixture with the chicken and vegetable mixture and scoop into a muffin tray lined with puff pastry.
Cover the pies with puff pastry.
Egg wash the pies and bake at 180 degrees for 15-20 minutes. Serve with chips or salad (optional). Enjoy!

Re: Chicken and Veg muffin tin pies

this sounds delicious I must try it .

Re: Chicken and Veg muffin tin pies

Those sound really delicious, Minx. Do they freeze well?

Re: Chicken and Veg muffin tin pies

They sound lovely, Minx

Re: Chicken and Veg muffin tin pies

Definitely a must. One pie was more than enough. I couldn’t do a salad or chips with gravy even if I tried.

Re: Chicken and Veg muffin tin pies

Hi ST. It’s my first time making these. I also wondered if I could freeze them since it’s a lot for just my son and I.
I will try freezing next time unless you get to it before I do.

Re: Chicken and Veg muffin tin pies

They really are very good and packed with vegetables.