Ladybirds Chicken and Vegetablese Pie(s)
- 3 sheets short cut pastry or only 2 sheets if making 1 large pie
- 2 chicken breasts skins removed
- 1 corn cob , corn removed from cob (use unused corn cob for the stock)
- 1 onion, chopped finely , use scrap bits for the stock
- 1 carrot - chopped finely - use peel and unused bits for the stock
- 1 whole red chili
- 1 pinch salt
- 1 cracked black pepper
- 1 pinch chicken salt
- 3 clove garlic - minced
- 1 bunch parsley
- 1 handfull chopped chives
- 1 handful oregano
- 1/3 cup chicken stock - i used my home made chicken stock
- 1/4 cup thickened cream
- 1 tsp condensed cream of chicken soup - optional
- Cut the chicken breast into small chunks .
- Peel the carrots and cut into little pieces .
- Remove the corn from the cob (cut off with a knife) then steam them both till tender , remove from heat and set aside to cool until needed .
- In a large frying pan/skillet , heat a little oil , i used Olive oil spray , then add the chicken pieces along with the mince garlic , salt and pepper and cook , stirring occasionally , until all is cooked through and lightly golden , at this stage i removed half the cooked chicken pieces so i could make a couple without vegetables and set aside till needed .
- With the remaining half the cooked chicken in the pan , add the chicken stock and the cream and stir to combine , then add the carrots and corn bits and stir to combine , bring to the boil and reduce to simmer , simmer for about 5-8 minutes or until the liquid has reduce by about half , if it is taking to long to thicken then you can add a teaspoon full of condensed cream of chicken soup and stir through until thickened .
- Then take off the heat and set aside to cool until needed .
- With the other half cooked chicken removed from the pan , add to a smaller pan and heat , then add the chicken stock and the cream and stir and simmer for few minutes until it reduces and thickens , and as above if needed add a teaspoon of the cream of chicken soup and stir in well to combine until it reduces , then set aside to cool until needed .
- If making one large one leave all the ingredients together and set aside to cool until needed once cooked .
- Cut your pastry sheets into 6 pie bases and 6 pie lids to fit your flan tins , or make one large one to fit one large flan tin , depending on your size flan tins .
- Preheat your oven to 190C and lightly grease your flan tins and set aside till needed
- Now mould your pre cut pastry circles into the prepared flan tins and press down to mould fully .
- Now taking the prepared , cooled , cooked creamy chicken mixtures and carefully spoon them evenly into the prepared pastry shells , either one or all 6 .
- Once pastry shells are full , place one pie lid per filled she shell and press down to seal shut tightly so not to open and spill whilst cooking and if a fully sealed lid then make a could little slits in the lid so that the steam can escape whilst cooking .
- Brush prepared filled pie pastry lids with a little milk to help the get a golden colour whilst cooking and place them into the Preheated oven for 30-35 minutes or until golden brown for the little individual ones or for 45-55 minutes for the large one or until golden brown .
- Once cooked remove from heat and let stand for few minutes before removing them from their tins .
- Once cooked slightly , remove them from the flan tins and serve hot on a serving plate with sides of your choice .
- Enjoy .
- :-)
short, chicken breasts skins, corn cob, onion, carrot, red chili, salt, black pepper, chicken salt, garlic, parsley, handfull, handful oregano, chicken, cream, chicken soup
Taken from cookpad.com/us/recipes/359132-ladybirds-chicken-and-vegetablese-pies (may not work)