Alive and Cooking

Chicken & Vegetable Pies

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500g chicken thighs
1 brown onion chopped fine
1 finely chopped carrot
1 stick of celery finely chopped
1 small zucchini finely chopped
1 bay leaf
1 tsp minced garlic
½ glass of white wine
4 tbsp plain flour
50g butter
300ml milk
Extra light olive oil
2 sheets of Puff pastry
2 sheets of Shortcrust pastry
Salt & pepper


1. Cut chicken into 2 cm cubes and fry in hot oil until all sealed then toss in all the vegies and fry for 2 minutes then pour in the wine and boil.

2. Once the wine has boiled, add the garlic, bayleaf, butter and flour, cook for a further 2 minutes or until the flour looks “sandy”. Add salt and pepper.

3. Slowly pour in the milk until a sauce consistency is achieved then simmer for approx. 5 minutes.

4. Allow the chicken and vegetable mix to cool then spoon into muffin tins lined with shortcrust pastry and top with puff pastry.

5. Bake at 180 degrees for 15 minutes.

Chicken & Vegetable Pies