This weekend, I was determined to get rid of all the leftovers in our fridge. With leftover chicken, chicken soup, potatoes and carrots, making chicken pie seemed like a really good idea. And it was. I got rid of all leftovers including the last two sheets of our frozen butter pastry. Woohoo! Making pies isn’t as easy as our usual toss-everything-together-and-cook kind of meal but there is a certain satisfaction in having the delicious aroma of chicken pie whiff through the house.
Ingredients (makes about eight 3-inch pies)
- 200g skinless, boneless chicken breast (diced)
- 1 cup carrots (diced)
- 1 cup of potatoes (diced)
- 1 cup mushrooms (diced)
- 1/3 cup chopped onions
- 1/3 cup of butter
- 1/3 cup all-purpose flour
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 sheets of frozen butter puff pastry
- Beaten egg
- Salt and pepper to taste
Then spoon the chicken, carrots and potato into the pie dish and add the creamy mushroom mix. Cut butter puff pastry to size and cover the pie dish completely. Poke a few holes into the pastry to allow steam to escape, brush with the beaten egg and bake in oven (180 degree celsius) for about 30 minutes until golden brown.
Let the pies cool for about 5 minutes before serving. If you like, you can also add sliced cheese to the mixture before baking.