Mini Chicken Pot Pies (Individual Pies!)
Servings: 5
Calories: 686kcal
Cost: £1.84
Ingredients
- 1 large leek, washed & chopped (£0.70)
- 500 g diced swede and carrot mix (£0.50)
- 4 cloves of garlic finely chopped (£0.39)
- 600 g chicken breast (£4.10)
- 2 handfuls frozen peas (£1.45/10)=(£0.15)
- 300 ml single cream (£0.80)
- 100 g cooked ham, sliced into chunks (£1.20/2)=(£0.60)
- 1 tbsp fresh thyme, removed from sprigs (£0.55)
- 1 egg, whisked (£1.50/6)=(£0.25)
- 375 g ready rolled puff pastry (£1.25)
Cupboard Essentials
- 1 tbsp white wine vinegar
- 1 tbsp rapeseed oil
- 1.5 tbsp cornflour + 2 tbsp cold water
- Salt & Pepper
- 500 ml chicken stock
Instructions
- Start by adding the sliced leeks into a large non-stick pan with the rapeseed oil on a low heat. Season with a generous pinch of salt and gently sweat the leeks for around 4 minutes.
- Next, add the chopped swede & carrot mix and into the pan. Season with black pepper and fry, increasing the heat to medium and continuously stirring for around 8 minutes.
- After this period, add the garlic, fresh thyme and thinly sliced chicken into the pan to fry for a couple of minutes before slowly adding the stock and reducing the heat to low to simmer for 15M.
- After 15 minutes, slowly pour the cream into the mix and stir to combine. Add the frozen peas, ham, white wine vinegar and cornflour slurry. Heat until thickened.
- Divide the creamy pie filling into 5 ovenproof dishes/ ramekins. If meal prepping, store in the fridge for up to 5 days or alternatively freeze half of the batch to consume at a later date before proceeding with step 6.
- When it’s time to eat, add the puff pastry onto your ramekin with a couple of cm excess pastry for crimping. Use either an egg wash or a milk wash over the crust for a beautiful golden hue. Pierce a hole in the pastry and pop in the oven for 18-25 minutes at 356° F (180°C) change according to the pastry’s packet instructions. Delicious!
Nutrition
Calories: 686kcal | Carbohydrates: 49g | Protein: 50g | Fat: 33g