Individual Chicken Pot Pies
For the full experience, make this recipe with the Drop Recipes app.
recipe by Kenwood
-
- Total Time
- 50mins
-
- Serves
- 4
-
- Calories
- 846
A quick chicken pie with a puff pastry lid, serve with mashed potatoes and vegetables.
recipe updated 17 Dec 2021
Ingredients
-
- Chicken breast
- 450 g
-
- Chicken stock
- 200 g
-
- Fresh thyme
- 2 sprigs
-
- Portobello mushroom
- 1
-
- Onion
- 75 g
-
- Carrot
- 100 g
-
- Celery stalk
- 2
-
- Fresh rosemary
- 1 sprig
-
- Wholegrain mustard
- 2 teaspoons
-
- Garlic clove
- 2
-
- Cream cheese
- 4 tablespoons
-
- Puff pastry
- 400 g
-
- Egg
- 1
-
- Milk
- 3 tablespoons
Tools
-
Oven
-
Pastry brush
-
kCook Multi
-
Small bowl
-
Kcook bowl
-
Lightly floured surface
-
Ramekin
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add chicken breast, chicken stock, fresh thyme, fresh rosemary and wholegrain mustard to the kCook bowl
- Fit kCook bowl to kCook Multi
- Turn direct prep attachment to position 1
- Slice portobello mushroom, onion, carrot and celery stalk into the stew with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove to the stew
- Attach lid to kCook bowl
- Cook with filler cap removed - 8 min, 98°C, speed 3
- Then add cream cheese to the stew
- Stir with filler cap removed - 30 sec, 62°C, speed 4
- Transfer stew to 4 ramekins and let cool
- Let cool - approx 10 min
- Pre-heat oven - 220°C
- Roll out puff pastry onto a clean lightly floured surface
- Cut out into rounds
- Place pastry on 4 pie
- Add egg and milk to a clean small bowl
- Beat
- Brush lightly
- Bake until golden brown - 25 min, 220°C
- Serve