If your looking for some family friendly comfort food using simple ingredients then give these chicken and pea pies a try.
As Daniel and myself usually work all weekend it was really nice to have Saturday off and treat ourselves to a roast dinner with ALL the trimmings this week. I show little restraint when cooking a roast and always go OTT which inevitably leaves us eating leftovers for days.
This chicken & pea pie recipe is great for spicing up roast chicken leftovers and is versatile enough that you can make all sorts of substitutions without compromising on taste.
Not a fan of peas? Then try using sweetcorn or mushrooms instead.
Not enough chicken? Then why not try adding some diced bacon or even leftover pork stuffing both of which would be a great combinations.
No pastry in the fridge? Then simply top your pies with some yummy mash potato.
The variations are endless! And here’s how to do it…
Ingredients: Serves 2
- 1 small white onion, finely diced
- 1 tbsp butter
- 1 cup (120g) frozen garden peas
- 1/2 cup (100g) reduced fat garlic & herb cream cheese
- 1 1/2 tsp dried rosemary (thyme works well too)
- 2 cups (300g) cooked chicken, shredded
- 1 cup (250ml) chicken stock
- 1/3 (125g) pre rolled pastry sheet cut into 1cm strips
- 1 beaten egg
In a frying pan add the butter and onions and cook over a medium heat for 3-4 mins or until the onion is soft and translucent.
Turn the heat down low and stir in the garlic & herb cream cheese. Once the cream cheese has begun to melt start adding the stock 1/4 cup at a time, stirring continuously, creating a creamy sauce.
Stir in the chicken, peas and rosemary.
Divide the chicken mixture between 2 individual pie dishes (5×3.5x2inch dishes)
Place the puff pastry strips across the top of your pie dishes both vertically and horizontally.
Brush the pastry strips with the beaten egg.
Bake the pies at 175°c for 20mins.
Enjoy with your favourite veggies…dyl-icious!