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Method
Step 1
Heat half the oil in a heavy-based saucepan over medium heat. Add the shallot and mushroom and cook, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl.
Step 2
Heat remaining oil in the pan. Cook chicken, in batches, turning occasionally, for 5 mins or until browned. Transfer to the bowl with mushroom mixture. Add the bacon and garlic to the pan. Cook, stirring, for 2 mins or until browned. Add carrot and celery and cook, stirring, for 5 mins or until browned. Return the chicken mixture to the pan. Stir to combine. Add flour and cook, stirring, for 1 min or until well combined. Add the wine or stock and bring to the boil. Stir in the tomato, bay leaves and thyme. Reduce heat to low. Cook, covered, for 40 mins or until the sauce thickens and the chicken is tender. Season. Cool slightly.
Step 3
Preheat oven to 200°C. Place the pastry sheets on a clean work surface. Use a 10cm pastry cutter to cut discs from the pastry, reserving excess. Use a 3cm heart-shaped cutter to cut shapes from reserved pastry. Spoon chicken mixture among six 11/2-cup (375ml) pie tins. Arrange pastry discs over the tins to enclose the filling. Whisk egg yolk and milk in a small bowl. Brush lightly over the pastry. Decorate with pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes, if using.
Step 4
Bake for 30 mins or until the pastry is golden brown and puffed.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Use chicken stock instead of red wine for a non-alcoholic option.
4 Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
4 bacon rashers, chopped
2 garlic cloves, crushed
2 carrots, peeled, thinly sliced
2 celery sticks, thinly sliced
1/4 cup (35g) plain flour
1 cup (250ml) red wine
400g can diced tomatoes
2 dried bay leaves
2 thyme sprigs
3 sheets frozen puff pastry, thawed
1 Coles Australian Free Range Egg yolk
1 tbs milk
Sesame seeds, to sprinkle
Poppy seeds, to sprinkle
Dried chilli flakes, to sprinkle (optional)
Description
Craving winter comfort food? Tuck into these mini chicken pot pies packed with a rich bacon filling.
Method
Step 1
Heat half the oil in a heavy-based saucepan over medium heat. Add the shallot and mushroom and cook, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl.
Step 2
Heat remaining oil in the pan. Cook chicken, in batches, turning occasionally, for 5 mins or until browned. Transfer to the bowl with mushroom mixture. Add the bacon and garlic to the pan. Cook, stirring, for 2 mins or until browned. Add carrot and celery and cook, stirring, for 5 mins or until browned. Return the chicken mixture to the pan. Stir to combine. Add flour and cook, stirring, for 1 min or until well combined. Add the wine or stock and bring to the boil. Stir in the tomato, bay leaves and thyme. Reduce heat to low. Cook, covered, for 40 mins or until the sauce thickens and the chicken is tender. Season. Cool slightly.
Step 3
Preheat oven to 200°C. Place the pastry sheets on a clean work surface. Use a 10cm pastry cutter to cut discs from the pastry, reserving excess. Use a 3cm heart-shaped cutter to cut shapes from reserved pastry. Spoon chicken mixture among six 11/2-cup (375ml) pie tins. Arrange pastry discs over the tins to enclose the filling. Whisk egg yolk and milk in a small bowl. Brush lightly over the pastry. Decorate with pastry hearts. Sprinkle with the sesame seeds, poppy seeds and chilli flakes, if using.
Step 4
Bake for 30 mins or until the pastry is golden brown and puffed.
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