Chicken Pies with Ready Made Puff Pastry

Mother's Day was spent making Chicken Pies and Sausage bread with my son.  

I used Pampas Puff Pastry for the skin instead of making my own as it is very time consuming.

Chicken Pie Filling Recipe

100g boneless chicken, diced

2 potatoes, diced

50g frozen diced carrots and peas

l onion, diced

1 tsp chicken granules

1 tbsp flour

1 tbsp butter

60g cream of chicken

50ml water

Salt and pepper to taste. 

Method:

1. Blanch all vegetables and chicken.
2. Heat up 1 tbsp butter, add 1 tbsp flour and cook under low fire for 3 mins to make the roux.  

3. Add blanched chicken and vegetables into roux, stir to mix.
3. Add 50ml water and 60g cream of chicken.  

4.  Add chicken granules, salt and pepper to taste. 

Notes:

Add some water if the mixture is too thick.  As you do not want the puff to be soggy, the filling should be thick.

Chicken and vegetable portion can be adjusted to individual preference.  More meat can be added if preferred. 

The chicken pies are baked at 180C for about 20 mins or till the pastry of golden brown.