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Photo of Individual chicken and spring vegetable pies by WW

Individual chicken and spring vegetable pies

10
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
Difficulty
Moderate
These delicious chicken pies use the best of what spring has to offer. Fresh baby carrots, zucchini and asparagus. We've topped them with a puff pastry lid.

Ingredients

Leek

1 whole, end trimmed, washed, finely sliced

Chicken thigh, skinless, raw

500 g, cut into 2cm cubes

Shortcut bacon

3 slice(s), (3 x 25g slices), halved lengthwise, thinly sliced

Fresh thyme

1 tbs, chopped

Fresh bay leaf

1 whole

Carrot(s)

300 g, (1 bunch Dutch carrots), ends trimmed, halved

Asparagus

1 bunch(es), ends trimmed, cut into 4cm lengths

Mushrooms

100 g, (Swiss browns), quartered

Water spinach

120 g, baby leaves

Chicken stock cube

1 individual, dissolved in 250ml hot water

Skim milk

1 cup(s), (250ml)

Plain flour

2 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Puff pastry

1½ sheet(s)

Frozen green peas

3 cup(s), lightly steamed

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 210°C. Spray 6 x 1¼ cup capacity oven-proof ramekins with oil and set aside.
  2. Meanwhile, heat a large non-stick frying pan over medium-high heat. Add leek and cook, stirring for 5 minutes or until soft. Increase heat to high and add chicken, bacon, thyme and bay leaf. Season with salt and pepper and cook until chicken is golden.
  3. Add carrots, asparagus and mushrooms and cook, stirring for 2 minutes. Pour in stock and milk and allow to come to the boil. Reduce heat to low and simmer uncovered for 2 minutes. Add spinach leaves and cook for a further 30 seconds, allowing leaves to wilt.
  4. In a separate bowl combine flour with 2 tbs water and mix to form a smooth paste. Stir into chicken mixture along with parsley. Cook, stirring for 3 minutes or until thick. Taste to season with salt and pepper, then remove from heat and allow to cool slightly. Remove bay leaf.
  5. Spoon chicken mixture into prepared ramekins. Cut pastry to make 6 equal squares. Place a pastry square on top of each ramekin and press down edges to seal. Trim excess pastry around each ramekin rim to fit ramekins. Bake in pre-heated oven for 25-30 minutes or until golden brown and pastry is puffed and golden. Serve with steamed peas.

Notes

Any leftover pies can be stored in the fridge for 2-3 days and are best reheated in a 180°C oven for 20 minutes to heat through. These pies are also suitable to freeze for up to 3 months. They are best thawed in fridge overnight before reheating in oven.

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