These family- and freezer-friendly homemade chicken pies are the PERFECT make-ahead dinner option for busy weeknights Students, parents and professionals - this one is for you Ingredients: Chickenbreasts,cubed cupcarrots,chopped cupmushrooms,chopped cupgreenbeans,chopped cupcelery,choppedKnorrChickenStockPot1/3cupbutter1/3cuponion,chopped1/3cupflour tbspRobertsonsgarlicsalt tspRobertsonsblackpepper1cupmilk1packpuffpastryMethod: 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 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 1 cups of the chicken stock and 1 cup of milk, all the 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 1,5 cm over-hang. 6. Use a tin can to cut out the pie lids, youll need 6 pie 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 the pies with the 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 30 minutes at 180C until golden brown. 10. Serve & ENJOY! ARE YOU PLANNING TO TRY THIS RECIPES?If yes - snap a pic and share it with us in our Facebook group. We love seeing your creations! The Foodies of SA
