OK, I promised I would get around to writing this one up and here it is! These pies came about after a few cool nights we had recently. Nothing like pie on a cold night!
After roasting a couple of chickens, I had some leftovers. And I always like to make the most of leftovers. Which meant chicken pie. Or little chicken pot pies, to be more precise.
The crowd goes wild around here when things are individually portioned. I guess it's like a little food present just for them. You don't have to cook them in little pots though. It works just as well in a big pie dish as well.
But shhhhh, the kids don't need to know it's leftovers!
1kg cooked chicken (You can use whatever you've got, I used the leftovers from 2 chickens I roasted) cut into small pieces
300grams bacon (I used low fat short cut), diced
6 cups veges (approximately) cut up into small pieces
2 onions (or 2 leeks), diced
3 cloves fresh garlic, finely diced
2 teaspoons chicken stock powder (I use an MSG-free one)
2 teaspoons seeded mustard
2 tablespoons finely cut parsley
bunch chives from the garden
Approx. 1.5 litres milk
2/3 cup plain flour
Approx. 100 grams of butter
Pepper to taste
Extra butter melted (approx. 30 grams)
Here's how I do it:
Cook bacon in a large saucepan. Remove from pot.
Add butter to your pan. Cook the onions and garlic. Add the flour and cook for 1 minute. Add the milk, chicken stock powder and mustard. Don't add all the milk at once though, just add it slowly and stir really hard to make sure there are no lumps. Cook until sauce thickens. You'll need to stir it all the time so it doesn't catch on the bottom of the pot. You may need to add a bit more milk, if it's looking too thick. Add parsley and chives. Season with pepper.
In a steamer or microwave lightly steam your veges until almost cooked through. Add all ingredients (vegetables, chicken and bacon) back into pot and cook through for a couple of minutes. Spoon into pie dish. Cover with filo pastry.
With the little pot pies I just take a single sheet of filo pastry, scrunch it up to fit on top of the pie and brush with a little melted butter. For a bigger pie, I arrange the pastry in layers with some melted butter brushed between each layer. You can add as many layers of pastry as you like.
Cook in a 180 degree oven for 20- 30 mins or until pastry is golden brown. A bigger pie will take a bit longer.
That's it, you're done! Pie that really is as easy as...
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