chicken pot pies

Oh winter. How you’ve come so quickly. The days are short, the nights are cold and the gusty wind howls. Judging by the recent bout of Melbourne weather, you’re planning on sticking around for awhile right?

One of the (many) good things about winter is I would have to say, is the food. Winter food is warm, comforting, rich and creamy. I can just about hear you gasp at the thought of eating fat loaded content that makes up winter food. But it’s ok, you have to eat these kinds of food to stay warm. So jump for joy (it will keep you warm) and rejoice in pulling out your slow cooker, large pots and casserole dishes. Embrace the cold I say! Type into google “winter food recipes” and revel in what your search comes up with. Cook up soups, hearty casseroles, beautiful roasts, warm self-saucing puddings, deliciously moist cakes or brownies, whatever tickles your fancy.

I personally think nothing beats a chicken pot pie. Tucking into your own little pot pie, made just for you is special, warm and soothing. They are fantastic also for when friends come round for dinner. I think there’s something quite special about individual serves. There is nothing better than seeing your guest’s eyes light up when a little pot pie is presented to them.

A while back I bought some lovely white ramekins because I was on a mad hunt to make little chocolate puddings. I unfortunately haven’t been bothered to try making them (they always seem to be a lot of effort, but I will tackle them one day) so decided to christen my ramekins by making chicken pot pies instead!

I must say, definitely winning.

 

Chicken pot pies

preparation time | 15 minutes

cooking time | 30 minutes

makes | 6 pot pies

6 smallish potatoes

4 medium carrots

1 medium zucchini

1 handful of green beans

1 brown onion

3 garlic cloves

1 tbs chilli powder (optional)

300mL thickened cream

150mL sour cream

1/4 cup white wine

2 tablespoons corn flour

Dash of olive oil

2 single chicken breasts (or 1 double breast)

2 sheets of puff pasty

1 egg yolk (to make egg wash)

1| Preheat oven to 180°C, or 160°C fan forced. Using a sharp knife, cut your vegetables and chicken into smallish cubes. It doesn’t matter if they aren’t all the same size, it adds a somewhat “rustic” quality to your cooking. Push the cloves of garlic through a garlic press, or cut super fine if you prefer / can be bothered.

2| In a pan, add the dash of olive oil over a medium heat. When hot, throw in the garlic and onion and brown. Add in the chicken and brown for a few minutes before adding in the vegetables. Stir so there’s a bit of colour on the vegies and chicken. Season with salt and pepper and chilli powder.

3| Pour in the cream, sour cream and white wine, stir to combine. Turn heat down to simmer so the sauce can thicken. After a few minutes, if you feel the sauce is not thick enough, in a small bowl combine the corn flour with a bit of the liquid mixture to form a smooth paste and stir it back in to the chicken and vegie mix.

4| Divide the mixture up into 6 ramekins and place on a tray (a baking or cookie tray will do), leave to cool for a bit.

5| Using a sharp knife, cut the sheets of puff pastry into squares.

6| Rub a bit of butter around the rims of each ramekin, place a puff pastry square over the top of each one and squish down a bit around the sides. Make a small cross on the top of each pie with a small knife.

7| Brush the tops of each of the pies with the egg yolk wash – this makes the pies nice and shiny!

8| Pop pies into the preheated oven and bake for about 15 minutes or so, or until tops are nice and golden brown.

9| Leave to cool for a few minutes before tucking in – they will be extremely hot and may burn your tongue (I am, of course, speaking from previous experience).