20160805_192643~2
20160805_192643~2

Chicken Pot Pies

  

August 9, 2016

Chicken Pot Pies 5 0 5 2

Lush chicken pot pies!

  • Prep: 15 mins
  • Cook: 6 hrs 30 mins
  • 15 mins

    6 hrs 30 mins

    6 hrs 45 mins

  • Yields: 6-8 pies

Ingredients

Filling-

1.5kg Chicken Thighs

1 tin Condensed chicken and corn soup

2 cups chicken stock

Mixed veggies (i used onion, carrots, peas)

125gms of philly cream cheese

Topping Pies-

Puff pastry

Egg wash

Sesame seeds

To serve-

Mashed sweet potato

Crispy mushrooms

Spring onions

Chicken gravy

Directions

1Add chicken, soup, stock and mixed veggies to slow cooker and cook on low for 6 hours. Softer veggies can be added towards the end of cooking time

2

3When done- stir in cream cheese and break up the chicken a little with the spoon. Divide mixture into ramikens with as much of the cooking sauce as you like. Top with puff pastry, egg wash and sesame seeds. Bake in hot oven until golden and crunchy (approx 20-30min)

4

5Garnish with your choice of sides- i served mine with mash, crispy mushrooms, spring onions and chicken gravy.

Submitted by Erin Fisher

00:00

2 Reviews

Sharni Krygger

September 9, 2016

Full of flavour and works great as a large pie. Cooking times were the same and it was very filling. Will definitely be making this one again!

Rozi Pottsy

August 29, 2016

A lovely easy dish, and you MUST have gravy oozing over the side of the dish – it adds that extra ‘something special’

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