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Golden Roasted Chicken Breast Pot Pies

Enjoy these comforting pot pies filled with tender diced roasted chicken breast and creamy vegetables, deliciously encased in golden puff pastry. Perfect for a hearty family meal or cosy lunch.
30

min

6

serves

Dinner

Ingredients

  • 1 x 350g Moira Mac’s Classic Roasted Chicken Breast, diced
  • 3 sheets puff pastry
  • 80 g unsalted butter
  • 1 brown onion, finely diced
  • 1 large potato, peeled 1 cm dice
  • 1 red capsicum, finely diced
  • 2 cloves garlic, crushed
  • 2 stalks celery, finely diced
  • 2 carrots, peeled and diced
  • 1/4 cup plain flour
  • 1 1/2 cups chicken stock
  • Thyme, 1 tablespoon
  • 1/4 cup frozen peas
  • 1 egg, lightly whisked

Method

  1. Preheat oven to 200-220C.
  2. Grease 4 x 2 cup capacity ramekins.
  3. Defrost 3 sheets puff pastry.
  4. Melt butter in a large saucepan and add onion and cook until soft. Add the garlic and continue to cook for 1 min.
  5. Add remaining vegetables except the peas and cook, stirring until tender. Then stir in the flour and cook for a few minutes, until well combined.
  6. Slowly add the stock. Stir and bring to a boil for 2 mins until thickened. Season well. Then stir in the Moira Mac’s Classic Roasted Chicken Breast, peas and thyme.
  7. Divide mixture between the prepared ramekins, do not over fill. Trim pastry to fit the top of the pies and place on top of each pie. Push gently to seal and cut a small slit in the centre to vent.
  8. Brush the pastry with egg and bake on an oven tray for 25-30 mins or until pastry is cooked and golden.
  9. Remove from oven, stand for 5 mins before serving.

Recipe Featuring Moira Mac’s

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