Individual Chicken Pot Pies
Serves
4
Total Time
50mins
Calories
846
Individual Chicken Pot Pies
- Chicken breast450 gskinned, cubed - 2 cm
- Chicken stock200 ghot
- Fresh thyme2 sprigsdestalked
- Portobello mushroom1rinsed
- Onion75 gpeeled, quartered
- Carrot100 gpeeled, trimmed
- Celery stalk2rinsed, peeled, trimmed
- Fresh rosemary1 sprigdestalked, coarsely chopped
- Wholegrain mustard2 teaspoons
- Garlic clove2peeled, crushed
- Cream cheese4 tablespoons
- Puff pastry400 g
- Egg1
- Milk3 tablespoons
Ingredients
- 1. Fit thick slicing disc (5) to direct prep attachment
- 2. Fit direct prep attachment to kCook Multi
- 3. Fit stir tool to kCook bowl
- 4. Add chicken breast, chicken stock, fresh thyme, fresh rosemary and wholegrain mustard to the kCook bowl
- 5. Fit kCook bowl to kCook Multi
- 6. Turn direct prep attachment to position 1
- 7. Slice portobello mushroom, onion, carrot and celery stalk into the stew with direct prep attachment
- 8. Turn direct prep attachment to position 2
- 9. Add garlic clove to the stew
- 10. Attach lid to kCook bowl
- 11. Cook with filler cap removed - 8 min, 98°C, speed 3
- 12. Then add cream cheese to the stew
- 13. Stir with filler cap removed - 30 sec, 62°C, speed 4
- 14. Transfer stew to 4 ramekins and let cool
- 15. Let cool - approx 10 min
- 16. Pre-heat oven - 220°C
- 17. Roll out puff pastry onto a clean lightly floured surface
- 18. Cut out into rounds
- 19. Place pastry on 4 pie
- 20. Add egg and milk to a clean small bowl
- 21. Beat
- 22. Brush lightly
- 23. Bake until golden brown - 25 min, 220°C
- 24. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
