Chicken Pot Pies
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Chicken Pot Pies

Easy-to-make chicken pot pies filled with mixed vegetables and creamy goodness.

Meeth Nihan

Ingredients

4-serving
  1. 1 Chicken breast , poached and shredded
  2. 1 can cream chicken of soup
  3. 1 ½ cups veggies frozen mixed
  4. 3 pods garlic minced / finely chopped ,
  5. 1 cup cheddar cheese
  6. 1 tablespoon Dried Mixed herbs
  7. ½ Teaspoon Pepper Powder
  8. to taste Salt
  9. 1 ½ cups All Purpose Flour For the Crust :
  10. ½ - ¾ cups butter
  11. ¼ cup water cold
  12. ½ Teaspoon Salt Or
  13. Pie crusts Ready Or
  14. 2 cans Biscuits Pillsbury

Method

45 mins
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    Preheat oven to 190ºC.

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    In a bowl combine the chicken, Cream of chicken soup, frozen Veggies, cheese, herbs, garlic and pepper.

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    Prepare the crust by mixing the flour, salt and butter in a food processor or by hand in a bowl. Add the cold water little by little until you get the right doughy consistency. Make the dough into small balls and then roll them flat to fit an individual cup in a muffin tray.

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    Lightly grease a 12-cup muffin tin and place the dough/Pillsbury biscuit/ready pie crust into each cup, pressing into the bottom and up the side.

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    Evenly spoon the pot pie mixture into each cup. Top it with some shredded cheddar cheese if you’d like. Slide into the oven and bake for 15minutes. Check it at the 12 minute mark.

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    Once done, let it rest for 3 minutes before you devour them.

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