22 May, 2016
Chicken Pot Pies & Pot Pie Pillows
Chicken Pot Pies & Pot Pie PillowsServes: 6
Ingredients:
- 3-6 frozen puff pastry sheets, defrosted
- 250g light cream cheese
- 300ml light sour cream
- 4 cloves garlic, finely chopped
- 2 chicken breasts
- 1 leek, finely sliced
- 150g diced bacon
- 6 mushrooms, halved and sliced
- 1 cup baby spinach, roughly chopped
Method:
- Preheat the oven to 180 degrees Celsius
- Place the cream cheese, sour cream and garlic in a microwave friendly mixing bowl and microwave on high for 60-90 seconds until the cream cheese softens and you can stir the base together
- Slice the chicken into evenly sliced thin strip
- Add the chicken to the creamy base along with with the leek, bacon, mushroom & baby spinach and mix throughly until well combined
- To make traditional pot pies fill oven proof individual serve ramekins and then cut puff pastry rings the same size as the outer ramekin circle and push the lid down onto of the pie mixture
- To make the pot pie pillows cut a sheet of the pastry sheet in half horizontally and place about 3/4 cup of the mixture onto half of the puff pastry piece leaving around 1cm gap around the edge. Fold the pastry over and then seal the remaining 3 sides using the tip of a fork
- Brush the top of both types of pot pies with an egg wash glaze
- Bake in the preheated oven for 30 minutes
Recipes Notes:
- Store in the fridge for a maximum of 2 days
- This recipe is freezer friendly either cooked or uncooked depending on your personal preference
- Other delicious filling to include into this base recipe are; cherry tomatoes, sub-dried tomatoes, asparagus, creamed corn or broccoli
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.