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Chicken Pot Pie Parcels
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Ingredients
- 4 boneless skinless chicken breasts
- 2 carrots
- 1 large white onion
- 2 stalks of celery
- 3 medium-sized potatoes
- 1 ear of corn
- 20 squares of pre-made puff pastry
- 2 cups of chicken stock
- 3 cups of full-cream milk
- 1 bay leaf
- 1 ½ tsp black pepper
- ¼ cup of butter
- ¼ cup of all-purpose flour
- 1 whole egg
Instructions
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Dice the chicken and vegetables.
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Saute the chicken first over medium heat, then the onions, celery and carrots, followed by the potatoes and corn.
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Make the roux by melting the butter then stirring in the flour until lightly golden brown.
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Slowly pour in the milk and the chicken stock.
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Transfer the vegetable mixture back into the pot and continue cooking.
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Pile 2 heaping tablespoons of filling onto the puff pastry squares.
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Seal the top with another square and crimp the edges. Prick the top.
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Brush with egg wash.
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Bake at 180 degrees celsius for 20-25 minutes