Mini chicken pot pies

Rhodes Quality
6 servings Prep: 30 mins, Cooking: 30 mins
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These mini chicken pot pies are perfect for using pantry staples and leftover chicken and stretching it into a new tasty meal.

By Bianca Jones June 10 2024
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Ingredients (16)

For the filling
2 tbsp oil
3 tbsp butter
1 onion — finely chopped
1 tbsp fresh garlic — crushed
1 tbsp fresh thyme leaves
1 tbsp chicken spice
1/2 cup flour
2 cup chicken stock
4 cup shredded chicken — leftovers or cooked chicken breasts
1 cup cream
1 tin Rhodes Quality Mixed Vegetables in Brine
1 tin Rhodes Quality Whole Kernel Corn in Brine
1 tbsp fresh parsley — chopped
salt and black pepper — season to taste
For the topping
1 roll Today Puff Pastry — thawed
1 egg — beaten for the egg wash
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Heat the oil and butter in a large pan on medium heat. Add the onion and cook for a few minutes until the onion is softened.

Add the garlic, thyme and chicken spice. Give a stir and then add in the flour, mix thoroughly, and cook for 1-2 minutes until it’s golden brown.

Gradually pour in the chicken stock while stirring. This will prevent lumps from forming and you’ll get smooth luscious sauce. Add the chicken and cream.

Stir and mix well. Cook for 1-2 minutes.

Add the mixed vegetables, corn and parsley and check for final seasoning (season with salt and black pepper according to taste).

Cool the filling completely before dividing it into ramekins.

Cut the puff pastry out into rounds and top each ramekin with the puff pastry.

Brush the egg wash over the pastry, pierce and bake at 200°C for 15-20 minutes, or until the pastry is golden brown.

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