Irresistible Individual Chicken And Vegetable Pies Recipes

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

STIR-FRY CHICKEN AND VEGETABLES

Steps:

• Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
• Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
• Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

IRRESISTIBLE INDIVIDUAL CHICKEN AND VEGETABLE PIES

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!