Chicken and vegetable pies
Delight in the savory goodness of homemade chicken and vegetable pies, featuring tender chicken breasts, leeks, garlic, and a medley of fresh vegetables, nestled in a rich sauce of white wine, chicken gravy, and heavy cream. Infused with fragrant tarragon and wrapped in flaky puff pastry, these individual pies are perfect for a comforting meal. Easy to make and utterly delicious, they're sure to become a family favorite.
Cook time 40 min
Prep time 25 min
Ingredients:
1 tbsp olive oil2 tbsp butter
1 lb chicken breasts
1 leek
2 garlic cloves
1 tbsp all-purpose white wheat flour
1/3 cup white wine
1 cup chicken gravy
1/2 cup heavy whipping cream
1 carrot
1 potato
1 cup peas
1 tbsp tarragon (estragon)
4 sheets puff pastry
1 egg
Chicken and vegetable pies are a delicious and comforting dish that can be enjoyed by the whole family. This recipe combines tender chicken breasts, hearty vegetables, and flavorful herbs encased in flaky puff pastry, making it a perfect meal for any occasion.
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil and 1 tbsp of the butter in a large pan over medium heat.
- Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, melt the remaining 1 tbsp of butter.
- Add the sliced leek and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Stir in the flour and cook for another minute to create a roux.
- Slowly pour in the white wine, stirring continuously to avoid lumps. Let it simmer for a minute.
- Add the chicken gravy and heavy cream, stirring well to combine. Allow the mixture to simmer and thicken for about 3-4 minutes.
- Add the diced carrot, diced potato, and peas to the sauce.
- Return the cooked chicken to the pan and mix everything together.
- Stir in the chopped tarragon, and season with salt and pepper to taste.
- Let the mixture simmer for an additional 5-7 minutes until the vegetables are tender but not mushy.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut the pastry into pieces large enough to cover your pie dishes. You may also cut some pieces to use as a base if you wish.
- If using a base, place the pastry at the bottom of the pie dishes.
- Spoon the chicken and vegetable mixture into the pie dishes.
- Cover with a pastry sheet, pressing the edges to seal the pies.
- Use a knife to make small slits on the top of the pastry to allow steam to escape.
- Brush the beaten egg over the top of each pie for a golden finish.
- Place the pies on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
- Remove the pies from the oven and let them cool for a few minutes before serving. Enjoy your delicious chicken and vegetable pies!
Tips:
- For a deeper flavor, marinate the chicken breasts in a bit of olive oil, salt, and pepper for at least an hour before cooking.
- Use a sharp knife to finely chop the leeks and garlic to ensure they cook evenly.
- If you don’t have white wine, you can substitute it with chicken broth or even apple cider vinegar for a different flavor twist.
- Ensure the puff pastry is cold before baking to achieve the best flaky texture.
- To save time, you can use pre-cooked rotisserie chicken instead of cooking raw chicken breasts.
- Brush the puff pastry with a beaten egg to give the pies a golden, glossy finish.
With its savory filling and buttery, flaky crust, these chicken and vegetable pies are a delightful treat. Perfect for family dinners or even as a make-ahead meal, this recipe is sure to become a favorite in your household. Enjoy the comforting flavors and the satisfaction of making a delicious homemade pie.
Nutrition per serving
12 ServingsCalories 620kcal
Protein 18g
Carbohydrates 50g
Fiber 2.53g
Sugar 2.45g
Fat 40g
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