Name: Creamy chicken and vegetable pot pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1 onion, finely chopped; 1 clove garlic, crushed; 600 gram chicken thigh fillets, trimmed, chopped; 1/2 cup dry white wine; 1/4 cup plain flour; 1 cup milk; 1/2 cup thickened cream; 2 drained marinated artichoke hearts, chopped; 1 cup frozen mixed vegetables; 2 sheets frozen puff pastry, thawed; 1 egg, whisked; roasted baby carrots, to serve

Creamy chicken and vegetable pot pies

A creamy chicken and vegetable mixture is topped with flaky, golden puff pastry in these easy pot pies - the perfect pick for easy family dinners the kids will love.

Serves 4

Prep

20M

Cook

25M

Total

45M

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Ingredients

60 gram butter, chopped

1 onion, finely chopped

1 clove garlic, crushed

600 gram chicken thigh fillets, trimmed, chopped

1/2 cup dry white wine

1/4 cup plain flour

1 cup milk

1/2 cup thickened cream

2 drained marinated artichoke hearts, chopped

1 cup frozen mixed vegetables

2 sheets frozen puff pastry, thawed

1 egg, whisked

roasted baby carrots, to serve

Method

1.Preheat oven to 200°C. Lightly grease 4 x 1 ½ cup capacity ramekins and arrange on a baking tray.

2.In a large frying pan, melt butter on high. Sauté onion and garlic for 3-4 until tender.

3.Add chicken and cook for 4-5 minutes until lightly browned. Stir in wine, bring to boil. Cook, stirring, for 1-2 minutes until reduced by half. Add flour and cook for 30 seconds, stirring.

4.Remove from the heat and gradually mix in the milk and cream, whisking until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Stir artichokes and vegetables through. Season to taste.

5.Divide chicken mixture evenly between prepared ramekins.

6.Cut out 4 circles from pastry a little larger than the rim of your ramekins. Place over each, pinching edges to seal. Make two slits in centre of pastry with a sharp knife as air vents. Brush with a little egg.

7.Bake for 25-30 minutes until pastry is golden and puffed. Serve with roasted baby carrots.

You could use chicken stock instead of white wine, if preferred. Sprinkle pastry with sesame seeds if liked after brushing pastry with egg.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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