Irresistible Individual Chicken And Vegetable Pies Recipes

Steps:

• Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.
• Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.
• Meanwhile, roll out the pie crusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups), making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.
• If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

Steps:

• Heat oven to 200C/fan 180C/gas 6. Peel and chop the onion as finely as possible. Melt the butter in the pan over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.
• When the onions and mushrooms are almost cooked, add the flour to the pan and stir to make a thick paste called a roux. Crumble the stock cube in and stir well. Continuously stir the roux over a low heat for 2 mins to cook out the flour. This stops the sauce from having a starchy taste.
• Slowly add the warm milk to the pan, stirring all the time. Once all the milk has been added, season with salt, pepper, nutmeg and mustard powder. Add the bay leaf and bring to the boil, stirring all the time to stop the sauce becoming lumpy.
• When the sauce has thickened, add more milk or water as necessary to get the desired consistency, bring to the boil, then turn down to a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.
• Put the pastry on a clean, floured surface. Make sure you also dust the rolling pin with flour. Roll out the pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the dish. It might be helpful to use the rolling pin to help you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.
• Brush the top of the pie with beaten egg or milk. Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25 mins. It is ready when golden brown.

Steps:

• Cook Europe's best Nature's Balance according to package directions, until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Add chicken and combine vegetables and chicken, Reserve while making sauce.
• In a saucepan, melt butter over medium heat. Add onion and cook 3-4 minutes until softened. Stir in flour and cook, stirring for 3 minutes, until light golden. Gradually whisk in stock. Bring to a gentle boil and cook for 3-4 minutes until sauce thickens. Add thyme, salt and pepper. Pour over vegetables and chicken. Stir gently to combine.
• TOPPING: In a bowl, combine flour, cornmeal, baking powder, salt and cheese. In a separate bowl, combine oil, milk and egg. Add to flour mixture and stir to combine. Spoon topping over chicken and vegetables. Place dish on a baking sheet.
• Bake in a preheated 425F oven for 25 minutes, until topping is golden and botttom is bubbling.
• MAKE AHEAD: Sauce can be cooked ahead of time, covered and refrigerated for one day.

Steps:

• In a nice deep pan, melt the butter and get the pan nice and hot (without burning the butter.
• Add the chicken and fry for around 5 minutes until starting to brown.
• Add the onions, mushrooms and carrots, then reduce the temperature. Cook for 5-7 minutes gently. Until the onions are translucent and the vegetables are starting to cook.
• Crumble in the stock cubes and add salt and pepper, stirring through the ingredients.
• Add the soup, milk and cream, stir and heat gently for 5 minutes.
• Add the peas and cook for a further ten minutes (should be smelling lovely and chickeny now!).
• Spoon mixture into 6 individual pie dishes, or into a large pie dish if preferred.
• As the filling is cooling slightly, roll out the pastry to around 5mm thick.
• Cut rounds of pastry to fit your individual dishes or roll to fit the large dish,.
• Cover each little pie with it's pastry top, make a hole to let the steam escape and brush with beaten egg.
• Bake in the oven at 200 degrees for around 15-20 minutes until nice and brown. Delicious!