Chicken and vegetable pot pies with Oxo
Makes: 4
Serves: 4
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Recipe photograph by Clare Miller
Chicken and vegetable pot pies with Oxo
These flavour-packed chicken and vegetable pot pies made with Oxo stock are super comforting. Serve with Bisto Best chicken gravy.
Makes: 4
Serves: 4
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Ingredients
- 1 tbsp olive oil
- 400g diced chicken
- 1 onion, chopped
- 1 carrot, peeled and diced
- 1 Oxo meat-free beef flavour stock cube, dissolved in 250ml boiling water
- 100g baby corn, cut into pieces
- 200g broccoli, trimmed and chopped
- 1 tbsp cornflour
- 100g crème fraiche
- 10g parsley, finely chopped
- 1 sheet ready rolled puff pastry
- 1 egg, beaten
- Steamed season vegetables, to serve
- Bisto Best chicken gravy, to serve
Step by step
- Preheat the oven to 200ºC, 180ºC fan, gas 6. Heat the oil in a large saucepan over a medium-to-high heat. Put the chicken into the pan, stirring occasionally, until sealed. Next, add the onion, and cook for 2-3 mins until they're softening. Then add the carrots and stock, cover, and cook for 10 minutes. Add the baby corn and broccoli and cook, covered, for a further 5 minutes, until just tender. You can add a little just-boiled water if necessary.
- Stir the cornflour into the creme fraiche and add to the pan; stir well until thickened, then cook for a further minute. Add the parsley and season with salt and freshly ground black pepper.
- Divide the mixture between 4 individual pie pots. Use a saucer as a guide to cut out four circles of pastry slightly larger than the tops of the 4 individual pots. Brush the rim of each pot with the beaten egg. Put the pastry circle on top and press down the edges to seal. Brush the pastry top with the beaten egg, then slash the top in a diamond pattern with a sharp knife. Bake for 25-30 mins until the pastry is golden and crisp and the filling is hot. Serve with seasonal vegetables and plenty of Bisto Best chicken gravy.
