Knorr
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Serves 6
Cook 45 mins
Prep 35 mins
36

Muffin Tin Chicken Pies

A unique take on a classic chicken pie – enjoy these individual chicken pies filled with carrots, mushrooms, beans and saucy chicken.

See how to cook this meal step by step

Ingredients

Ingredients

  1. chicken breasts, cubed
  2. 3/4 cup carrots, chopped
  3. 3/4 cup mushrooms, chopped
  4. 1/4 cup green beans, chopped
  5. 3/4 cup celery, chopped
  6. KNORR Chicken Stock Pot
  7. 1/3 cup butter
  8. 1/3 cup onion, chopped
  9. 1/3 cup flour
  10. 1/2 tbsp Robertsons Garlic Salt
  11. 1/4 tsp Robertsons black pepper
  12. 1 cup milk
  13. 1 pack puff pastry

Method

Method

  1. Add chicken to a pot together with carrots, mushrooms, green beans and celery. Add enough water to cover the ingredients and a Knorr chicken stock pot.
  2. Boil for 15 minutes before draining the chicken stock (set the liquid stock aside, do not discard) and setting the chicken and vegetables aside.
  3. In a frying pan melt the butter and add the chopped onion. Add the flour, garlic salt and black pepper. Slowly pour in 1¾cups of the chicken stock and 1 cup milk, all while stirring continuously.
  4. Simmer the sauce until thickened.
  5. Roll out the puff pastry using a rolling pin and flour. Roll each dough circle out until it is big enough to be pressed into each muffin tin hole with a 1,5cm over hang.
  6. Use a tin can to cut out the pie lids. You will need 6 lids.
  7. Combine the cooked chicken and vegetables with the sauce for the pie filling.
  8. Spoon the filling into each pie case and close with the pie lids. Making sure to seal the edges by pinching them together.
  9. Brush the pie lids with Knorr chicken stock from a stock pot and bake for 15 to 20 minutes at 180°C until golden brown.
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