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DAILY BREAD

DAILY BREAD

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Chicken Pot Pie in a Muffin tray Makes about 6 or more pies depending on your muffin tray size. Mine was huge Ingredients: - 600g Chicken breasts (1.3lbs) - 6-8 tbsp butter - 1 cup diced onion - 1 cup diced carrots - 1 cup diced potatoes - 1 tbsp fresh thyme leaves - 1/2 cup ap flour - 3 cups chicken stock (700ml) - 1/2 cup heavy cream/ AP cream - 1/2 cup frozen peas - salt and pepper (to taste) - 2-3 Puff Pastry Packets Step 1 Fry chicken breasts till browned and cooked through. Then shred the meat. Step 2 In the same pot add butter, diced onions, carrots, Potatoes and thyme. Season with salt and pepper. Cook till onions are soft. Step 3 Turn the heat down to medium-low and add the flour. Mix and cook for 30-60 seconds. Add chicken stock while whisking to avoid lumps. Season with salt and pepper to taste. Turn the heat up to medium-high and let that simmer till thick. Step 4 Cut the heat off and add the double cream. Add the shredded chicken and frozen peas. Mix this all together. Step 5 Line your muffin tray holes with puff pastry. Trim to size and brush the inside with egg wash. This will help to prevent the pastry from becoming soggy. Step 6 Add your filling and top with pastry lids. For these cut out round shapes using a suitable small bowl or mug. This should be roughly the same size as the muffin wholes. Seal the pie by pinching and folding the inner pastry over the lids. Brush with egg wash and pop into a preheated oven for 30 mins at 200°C (390°F). Repost from @kennethtebogomiddleton 05/04/2024

Chicken Pot Pie in a Muffin tray Makes about 6 or more pies depending on your muffin tray size. Mine was huge Ingredients: - 600g Chicken breasts (1.3lbs) - 6-8 tbsp butter - 1 cup diced onion - 1 cup diced carrots - 1 cup diced potatoes - 1 tbsp fresh thyme leaves - 1/2 cup ap flour - 3 cups chicken stock (700ml) - 1/2 cup heavy cream/ AP cream - 1/2 cup frozen peas - salt and pepper (to taste) - 2-3 Puff Pastry Packets Step 1 Fry chicken breasts till browned and cooked through. Then shred the meat. Step 2 In the same pot add butter, diced onions, carrots, Potatoes and thyme. Season with salt and pepper. Cook till onions are soft. Step 3 Turn the heat down to medium-low and add the flour. Mix and cook for 30-60 seconds. Add chicken stock while whisking to avoid lumps. Season with salt and pepper to taste. Turn the heat up to medium-high and let that simmer till thick. Step 4 Cut the heat off and add the double cream. Add the shredded chicken and frozen peas. Mix this all together. Step 5 Line your muffin tray holes with puff pastry. Trim to size and brush the inside with egg wash. This will help to prevent the pastry from becoming soggy. Step 6 Add your filling and top with pastry lids. For these cut out round shapes using a suitable small bowl or mug. This should be roughly the same size as the muffin wholes. Seal the pie by pinching and folding the inner pastry over the lids. Brush with egg wash and pop into a preheated oven for 30 mins at 200°C (390°F). Repost from @kennethtebogomiddleton

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Joliet, IL
60435