Recipes Ladybirds Chicken and Vegetablese Pie(s)

 

Recipes Ladybirds Chicken and Vegetablese Pie(s)

Recipes Ladybirds Chicken and Vegetablese Pie(s)

  1. three or more sheets short slice pastry or only 2 bedding if making 1 large curry
  2. 2 chicken breast breasts skins removed
  3. just one corn cob, hammer toe taken out of cob (use unused hammer toe cob for the stock)
  4. 1 onion, cut finely, use scrap bits regarding the stock
  5. 1 carrot – chopped carefully – use peel and empty bits for the stock
  6. 1 whole reddish colored chili
  7. 1 pinch salt
  8. 1 cracked black pepper
  9. 1 pinch chicken breast salt
  10. 3 clove garlic – minced
  11. 1 bunch parsley
  12. 1 handfull chopped chives
  13. 1 handful oregano
  14. 1/4 cup chicken share – i used my house made chicken stock
  15. .25 cup thickened lotion
  16. 1 tsp condensed cream of chicken soups – optional

Recipes Ladybirds Chicken and Vegetablese Pie(s)

  1. Cut the chicken breasts into small chunks.

  2. Peel the carrots and lower into little pieces. Remove the particular corn through the cob (cut away from with a knife) then vapor them both till tender, get rid of from heat and reserve in order to cool until needed.

  3. In a large frying pan/skillet, heat a little oil, i actually used Olive oil spray, and then add the chicken pieces together with the mince garlic, sodium and pepper and cook, mixing occasionally, until all is grilled through and lightly golden, at this point i removed half the grilled chicken pieces so i can make one or two without vegetables and set aside till needed.

  4. With the remaining 50 percent the cooked chicken within the baking pan, add the chicken stock and the cream and stir in order to combine, then add the pumpkin and corn bits and mix to mix, bring to the disect and reduce to simmer, simmer for about 5-8 minutes or even until the liquid has decrease by about half, if this is taking to long in order to thicken then you could add a tea spoons full of condensed cream regarding chicken soup and stir by means of until thickened. Then pull off the particular heat and set aside in order to cool until needed.

  5. With the additional half cooked chicken removed coming from the pan, add to a new smaller pan and heat, and then add the chicken stock and the cream and stir and simmer for couple of minutes until this reduces and thickens, and since above if needed give a teaspoon of the cream of chicken breast soup and stir in good to combine until it decreases, then reserve to cool till needed.

  6. If producing one large one leave just about all the ingredients together and place aside to cool until required once cooked.

  7. Lower your pastry sheets into six pie bases and 6 curry lids to fit your flan tins, or make one good sized that you fit one large flan tin, depending on your sizing flan tins.

  8. Preset the your oven to 190°C and lightly grease your flan tins and reserve till needed

  9. Now mould your before cut pastry circles into the particular prepared flan tins and click down to mould fully.

  10. Now taking the ready, cooled, cooked creamy chicken blends and carefully spoon them consistently into the prepared pastry covers, both or all 6.

  11. Once pastry shells are really full, place one pie top per filled she shell and press down to seal closed tightly so not to available and spill whilst cooking and if a fully sealed top then make a could tiny slits in the lid thus that the steam can break free whilst cooking.

  12. Remember to brush prepared filled pie pastry covers with a little milk to assist the get a golden coloring whilst cooking and place all of them into the Preheated oven regarding 30-35 minutes or until gold brown for the little personal ones or for 45-55 mins for the large one or even until golden brown.

  13. Once cooked remove from temperature and let stand for number of minutes before removing them coming from their tins. Once cooked a bit, remove them from the flan tins and serve hot about a serving plate with attributes of your choice. Enjoy.: -)