Chicken Pot Pies
Chicken Pot Pies
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 180°C.
Heat a medium non-stick frypan over medium heat. Cook chicken for 5 minutes until browned. Add leek, garlic, thyme and mushrooms and cook for a further 3-4 minutes until soft.
Add stock and broccoli and simmer for 5-10 minutes until stock reduces by half. Remove from heat. Add cream cheese and season with salt and pepper. Stir to combine and divide between 250ml ramekins.
Cut out 4 circles of pastry, slightly larger than the ramekins. You may need to roll the pastry out a little.
Brush edges of ramekins with beaten egg and top each with pastry, pressing the edges to seal. Brush with beaten egg and scatter over sesame seeds. Make a small slit in the centre to allow steam to escape.
Place ramekins on a baking tray and bake for 20 minutes or until golden.
Servings 4
- Amount Per Serving
- Calories 400
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 8.1g41%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 7.7g31%
- Sugars 2.4g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C.
Heat a medium non-stick frypan over medium heat. Cook chicken for 5 minutes until browned. Add leek, garlic, thyme and mushrooms and cook for a further 3-4 minutes until soft.
Add stock and broccoli and simmer for 5-10 minutes until stock reduces by half. Remove from heat. Add cream cheese and season with salt and pepper. Stir to combine and divide between 250ml ramekins.
Cut out 4 circles of pastry, slightly larger than the ramekins. You may need to roll the pastry out a little.
Brush edges of ramekins with beaten egg and top each with pastry, pressing the edges to seal. Brush with beaten egg and scatter over sesame seeds. Make a small slit in the centre to allow steam to escape.
Place ramekins on a baking tray and bake for 20 minutes or until golden.
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Preheat oven to 180°C.
Heat a medium non-stick frypan over medium heat. Cook chicken for 5 minutes until browned. Add leek, garlic, thyme and mushrooms and cook for a further 3-4 minutes until soft.
Add stock and broccoli and simmer for 5-10 minutes until stock reduces by half. Remove from heat. Add cream cheese and season with salt and pepper. Stir to combine and divide between 250ml ramekins.
Cut out 4 circles of pastry, slightly larger than the ramekins. You may need to roll the pastry out a little.
Brush edges of ramekins with beaten egg and top each with pastry, pressing the edges to seal. Brush with beaten egg and scatter over sesame seeds. Make a small slit in the centre to allow steam to escape.
Place ramekins on a baking tray and bake for 20 minutes or until golden.
Servings 4
- Amount Per Serving
- Calories 400
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 8.1g41%
- Total Carbohydrate 26.4g9%
- Dietary Fiber 7.7g31%
- Sugars 2.4g
- Protein 25.5g51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C.
Heat a medium non-stick frypan over medium heat. Cook chicken for 5 minutes until browned. Add leek, garlic, thyme and mushrooms and cook for a further 3-4 minutes until soft.
Add stock and broccoli and simmer for 5-10 minutes until stock reduces by half. Remove from heat. Add cream cheese and season with salt and pepper. Stir to combine and divide between 250ml ramekins.
Cut out 4 circles of pastry, slightly larger than the ramekins. You may need to roll the pastry out a little.
Brush edges of ramekins with beaten egg and top each with pastry, pressing the edges to seal. Brush with beaten egg and scatter over sesame seeds. Make a small slit in the centre to allow steam to escape.
Place ramekins on a baking tray and bake for 20 minutes or until golden.