Individual Chicken Pies

'Monday Blues =/

Monday had never been my favourite day of the week. Perhaps,I think I'm not the only one whom dislikes Monday. Urgh. But...... Another day, another new recipe ;) The first time I had my home-baked chicken pies was made by my sister which was really good! Unfortunately, the crust doesn't turns out how it suppose to be. So here is the so-called my 'modified' recipe for the chicken pies. Enjoy!

Individual Chicken Pies

(makes 6)

Ingredients :

• 1 tbsp olive oil
• 225 gm button mushroom (sliced)
• 1 onion (finely chopped)
• 350 gm carrots (sliced)
• 2 celery sticks (sliced)
• 1 litre cold chicken stocks
• 85 gm butter
• 55 gm plain flour (plus extra for dusting)
• 900 gm skinless,boneless chicken breasts (cut cubes)
• 115 gm frozen peas
• 1 tsp chopped fresh thyme (dried would do too)
• 675 gm ready made shortcrust pastry*
• 1 egg (lightly beaten)    
• salt and pepper

* You can find this ready made shortcrust pastry at any supermarket that sells imported goods.

If you choose to make it from scratch,here is a link for you to get the recipe : How to make shortcrust pastry

Steps :

1. First of all,preheat the oven to 200 celsius and heat the oil in a large saucepan. Add the mushrooms and onion and cook over a medium heat,stirring frequently for 8 minutes until golden brown.
2. Add the carrots,celery and half stock and bring to boil . Reduce the heat to low and simmer for 12-15 minutes until the vegetables are almost tender but not overcook.
3. Meanwhile, melt the butter in a large saucepan over a medium heat. Whisk in the flour and cook, stirring constantly, for 4 minutes. This step is showing you how to make roux. It is a thickening agent which consists of flour and butter only.
4. Gradually whisk in the remaining stock, then reduce the heat to medium-low and simmer, stirring until thick. Stir in the vegetables mixture and add the chicken, peas and thyme.
5. Simmer, stirring constantly, for 5 minutes. Taste and adjust the seasoning, adding salt and pepper if needed. Divide the mixture between six large ramekins.
6. Roll out the pastry on a floured surface and cut out six rounds, each 25cm / 1 inch larger than the diameter of the ramekins.
7. Place the pastry rounds on top of the filling, then crimp the edges. Cut a small cross in the centre of each round.
8. Put the ramekins on a baking sheet and brush the tops with beaten egg to give the pies that shiny surface. Bake in the preheated oven for 35-40 minutes, until golden  brown and bubbling.
9. Leave to stand for 15 minutes to let it rest first before serving.

This chicken pies makes a good afternoon tea's companion to give you that not too-much yet not too-little something too munch on instead of the good ol' boring cream crackers or cookies.

So, Happy Cooking and Good luck!

*photo is courtesy to Google. Thanks Google!

Cheers,

C.S.J =)