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Chicken Pot Pie Parcels

Course Breakfast
Cuisine Greek
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

  1. Dice the chicken and vegetables.
  2. Saute the chicken first over medium heat, then the onions, celery and carrots, followed by the potatoes and corn.
  3. Make the roux by melting the butter then stirring in the flour until lightly golden brown.
  4. Slowly pour in the milk and the chicken stock.
  5. Transfer the vegetable mixture back into the pot and continue cooking.
  6. Pile 2 heaping tablespoons of filling onto the puff pastry squares.
  7. Seal the top with another square and crimp the edges. Prick the top.
  8. Brush with egg wash.
  9. Bake at 180 degrees celsius for 20-25 minutes