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Chicken & Asparagus Pot Pies |
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| Serves 4 |
Prep 10 mins |
Cooking time 1h |
Easy |
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My rating |
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Ingredients |
1 Chicken Stock cube or pot, (dissolved in 500ml of boiling
water)
1 drizzle olive oil
1 Small knob of butter
1 carrot, (finely diced)
1 celery stick, (finely diced)
1 leek, (finely diced)
3 sprigs thyme
2 chicken breasts, (chopped into small pieces)
100ml double cream
1 large bunch of asparagus, (ends removed)
1 dash salt and pepper
1 ready rolled puff pastry
1 egg, (beaten)
1 mash or seasonal vegetables (optional)
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Preheat oven to 180°C.
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Heat a large casserole style
dish on a medium heat and add a splash of oil along with
the butter. Once the butter starts to bubble, add the
carrot, celery, leek and thyme and cook, stirring
continuously, for 10 minutes until soft but not coloured.
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Add the chicken pieces and
cook for another 10 minutes.
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Add the chicken stock, pour it
over the mixture and reduce the heat to a simmer.
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Simmer for 15 minutes with a
lid on until the chicken is cooked through, then take the
dish off the heat and stir in the double cream and
asparagus.
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Season the pie mixture with
salt and pepper, then divide into 4 individual pie dishes
or oven proof mugs.
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Cut out 4 pastry discs big
enough to cover your pie dishes and place over the tops,
pressing down around the rims. Glaze the top with some
beaten egg and place in the oven for 25 minutes until the
pastry is crisp and golden.
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Serve with mashed potato or
seasonal vegetables, if you like
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DAILY
DINNERS 
