Monday, October 17, 2011

INDIVIDUAL CHICKEN POT PIES


I have been searching for a tasty chicken pie recipe for months. I have been overwhelmed with beef and lamb pie recipes every time I open a cookbook, however they all seem to take a minimum of 2 1/2 hours to cook. Due to a new job schedule that involves me working 12-13 hour days every few days, this would not do. So I looked through what I like to call my 'old faithful cookbook'; 'Donna Hay, No Time to Cook'. I think we could all benefit from this cookbook in our kitchens. Donna manages to condense unique and fresh dishes into 1 paragraph which all seem incredibly manageable, every after a long day at the office. Below is a very simple, no fuss recipe for extremely tasty individual chicken pies.


Ingredients 

  • 400g chicken, cut into 2cm pieces 
  • 1/2 cup (120g) sour cream
  • 100g light grated cheese 
  • 4 tablespoons fresh chives, chopped
  • sea salt and cracked black pepper
  • 2 sheets reduced-fat puff pastry, thawed 
  • 1 egg, lightly beaten
Cooking 

1. Preheat oven to 180 degrees Celsius. 

2. Combine chicken, sour cream, cheese, chives, salt and pepper in a bowl. 

3. Cut 8 circles from the pastry that are equal to the circumference of your ramekins. Place 1 circle on the base of each of the ramekins. Divide the chicken mixture between the ramekins and top each with a circle of pastry. Brush this pastry with egg. 

4. Bake for 20 minutes or until the pastry is puffed and golden brown. 




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