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Pot pies (vegetarian and chicken-potato versions) (v option)

An easy twist on a traditional British pie, perfect for winter weather.
The vegetarian pie is vegan if made as below, but the ingredients are easily customisable to taste and dietary requirements.
Inspired by Jamie Oliver's 30 Minute Meals chicken and mushroom filo pies.


Makes 2 pies in total with enough leftover puff pastry to make a small jam tart if desired.

Original post (with pictures) here.

Individual vegetarian pot pie (serves 1)
Ingredients:
~1/3 sheet Pampas puff pastry (or puff pastry of choice; Pampas is a vegan-friendly brand)
3/4 cup pumpkin, cubed
1/2 carrot, peeled and diced
1/2 cup green beans, chopped
1/4 cup mushrooms, chopped
1/2 onion
1/2 cup vegetable stock
1 tsp plain flour
1/2 tsp dried oregano
1/2 tsp dried bsil
Salt and pepper, to taste

Method:
1. Preheat oven to 200'C and remove one sheet of puff pastry from the freezer.
2. Add the pumpkin and carrot to a steamer and steam for ~10 - 15 minutes, until just tender. Add mushrooms towards the end.
3. Meanwhile, saute the onion in a medium non-stick pan in 1/4 cup of the stock. Cook until just golden (~2 minutes).
4. When ready, add the pumpkin, carrot and mushroom mix to the non-stick pan with the onions, along with the other 1/4 cup stock, flour and seasonings. Reduce heat and simmer ~5 minutes, stirring occasionally.
5. Transfer pie filling to an individual ramekin. Cut about one-third of the puff pastry sheet and lay it across the top of the pie filling.
6. Bake for 30 minutes or until the pastry top is golden.


Individual chicken and potato pot pie (serves 1)
Ingredients:
~1/3 sheet Pampas puff pastry (or puff pastry of choice)
1 skinless chicken breast (~150g), diced
1/2 onion
1 tsp olive oil
1 medium potato, peeled and cubed
1/2 carrot, peeled and diced
1/2 cup vegetable or chicken stock
1 tsp milk
1 tbsp plain flour
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste

Method:
1. Preheat oven to 200'C and remove one sheet of puff pastry from the freezer.
2. Bring water to the boil in a medium saucepan, add the potato and carrot, and simmer until just soft - about 10 - 15 minutes.
3. Meanwhile, saute the onion in a medium non-stick pan in the oil. Cook until just golden (~2 minutes) and then add the chicken. Cook until the chicken is browned (~10 minutes).
4. When ready, add the potato and carrot to the non-stick pan with the chicken and onion, along with the stock, flour, milk and seasonings. Reduce heat and simmer ~10 minutes, stirring regularly.
5. Transfer pie filling to an individual ramekin. Cut about one-third of the puff pastry sheet and lay it across the top of the pie filling.
6. Bake for 30 minutes or until the pastry top is golden.


Note. I usually use the leftover third of puff pastry to make a small jam-apple tart. An alternative would be to add more pastry to each pie.
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