Chicken And Vegetable Pies

Chicken and vegetable pies

The ingredient of Chicken And Vegetable Pies

• 1 tablespoon olive oil
• 30g butter
• 500g fowl breast fillet reduce into 2cm chunks
• 1 leek white element most effective finely sliced
• 1 garlic clove overwhelmed
• 1 tablespoon flour
• 1 3 cup 80ml white wine or water
• 1 cup 250ml massel bird fashion liquid stock
• half cup 125ml thick cream
• 1 massive carrot peeled cooked diced
• 1 large potato peeled boiled diced
• 1 cup frozen peas cooked
• 1 tablespoon chopped fresh or half of teaspoon dried tarragon
• four sheets puff pastry thawed
• 1 egg lightly beaten

The Instruction of chicken and vegetable pies

• ufeffheat the olive oil and butter in a frypan over medium heat upload the pieces of chook and cook till gently browned and nearly cooked through transfer fowl to a plate and set apart add the leek and garlic to the pan and cook dinner over low warmth for 2 three minutes or till softened add the flour and cook dinner for 1 minute add wine and produce to the boil for 1 minute then pour in stock and cream and cook dinner stirring for a similarly five minutes over medium low warmness
• return bird to pan with cooked veggies and tarragon season nicely then set apart to chill
• preheat the oven to 200u00b0c
• cut 4 18cm squares from the pastry booking off cuts place some chook aggregate within the centre of each square then lift up the edges of the pastry to form a parcel pinching edges together to seal cut out leaf shapes from the pastry offcuts and vicinity over the joins make a small pastry rose for the centre of every parcel
• place parcels on a baking tray coated with baking paper brush with crushed egg and bake for 25 mins or till golden

Nutritions of Chicken And Vegetable Pies

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a