Chicken Pot Pies

For comfort food at its best, you cant prominence this creamy chicken and vegie pot pie.

The ingredient of Chicken Pot Pies

2 tbsp olive oil
1 brown onion finely chopped
1 celery stick thinly sliced
1 garlic clove crushed
500g coles rspca approved chicken thigh fillets cut into 3cm pieces
2 x 150g pkts coles cauliflower broccoli florets coarsely chopped
1 tbsp plain flour
300ml resolved cream
1 tbsp dijon mustard
1 sheet push announce pastry
2 tsp milk
mixed salad leaves to foster

The Instruction of chicken pot pies

heat the oil in a large frying pan on top of higher than medium heat cook the onion celery and garlic for 5 mins or until softened but not yet brown growth heat to high increase be credited with the chicken and cook stirring for 3 5 mins or until brown amass the cauliflower and broccoli cook for 2 3 mins or until vegetables soften
increase be credited with the flour and cook for 1 min build up the cream and mustard and bring to the boil edit heat to medium and simmer for 5 mins or until thickened slightly spoon the chicken mix into four 1u00bc cup 310ml ramekins
preheat oven to 220c use a 10cm round pastry cutter to cut four rounds from the pastry place each round beyond the chicken mixture pressing the edges to seal make a small slash in the centre of each pastry round brush later than a little milk bake for 20 mins or until puffed and golden help the pot pies in the manner of the impure tainted salad leaves

Nutritions of Chicken Pot Pies

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