Resep Chicken Pie

Resep Chicken Pie – This post includes helpful tips, step-by-step photos and FAQs to help you achieve the best possible results. The full recipe card (including ingredient amounts and method) can be found at the bottom of the post. You can click the “Jump to Recipe” button to skip these tips and go straight to the full recipe, or keep scrolling to read more.

Irresistible single serve pie, topped with flaky, golden puff pastry and filled with lean chicken, bacon and mustard – this Creamy Chicken Pie with Puff Pastry is pure comfort food! On the table in less than 15 minutes and super easy to make—with an irresistible filling that creates a twist on the classic chicken pie that everyone will love!

Resep Chicken Pie

These single serving homemade chicken pies are one of the most popular recipes on The Cooking Collective! Since they are such a family favorite, I decided it was time to give the old photos something fresh. New pictures, but the same fun way.

Chicken And Mushroom Pie

Golden and flaky puff pastry tender chicken, bacon, cheese and mustard encase piping hot creamy filling. One bite and you’ll be hooked!

These chicken pies with puff pastry can be easily arranged in individual pots (chicken pot pie), cut up in a pie maker or made as a whole pie – whatever you prefer.

Keep an extra batch in the freezer for a quick weeknight dinner or easy work lunch. You can speed up the recipe by adding cooked and shredded BBQ chicken!

This easy chicken pie recipe is packed with flavor, while still using minimal, simple ingredients to give you a delicious family dinner;

Mini Creamy And Cheesy Chicken Pies

There are many different ways to make chicken pie with puff pastry. For this recipe, you can choose to make;

The easiest (so easy it’s almost cheating!) pies can be made in a pie maker. Simply add the pastry to the bottom, spoon in the filling and cover with another layer of pastry on top. Then close the lid and cook! A good pie maker can save you a lot of time and effort.

Once you have a simple filling for chicken pie ready, pot pies are very easy to make! If you choose the pot pie method, this recipe makes about six pot pies in a small ramekin and you will only need three sheets of puff pastry, since there is no pastry in the bottom of the pot.

This recipe is very easy to make, however there are a few tips to help ensure you end up with crispy, delicious and delicious pies every time!

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The best thing about these pans is that the chicken pie filling can be made in advance and stored in the refrigerator or freezer. Keep a few puff pastry sheets in your freezer and you almost have a meal ready to go!

Or, the pan can be assembled and cooked first—and then cooled and frozen, ready for an easy “heat and eat” meal. To reheat, simply thaw at room temperature and bake at 180C for 10 minutes, or until heated through.

If you try this chicken pie with puff pastry recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your recipes and creations, head over to my Facebook Recap group.

Calories: 662 kcal Carbohydrates: 27 g | Protein: 15 g | Weight: 55 g | Saturated Fat: 22 g | Cholesterol: 108 mg | Sodium: 443 mg | Potassium: 165 mg | Fiber: 1 g | Sugar: 1 g | Vitamin E: 853 IU | Vitamin C: 1 mg | Calcium: 129 mg | Iron: 2 mg

Creamy Chicken Pot Pie

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Food and drinks are just as important on game day as the game itself! Make game day even better with these Mini Creamy and Cheesy Chicken Pies, which are even better with a glass of good Chardonnay and a breeze to taste!

Let’s be honest. I am not a sports person. It’s not in my DNA. never was Game day is a concept that I’m still getting used to. And when they say opposites attract, they probably had Mr. K and I in mind, because he really is my polar opposite when it comes to sports. He puts in a fan. All that crying and yelling on TV during games must mean something to him, though for the life of me, I won’t get it.

But, there is one thing I love about game day! And this can be a complete shocker – but I love the food, the drinks and all the great entertainment that comes with it! 🙂

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So, this year, I’m going to go with some quality game day snacks, like these pork sausage rolls, fried cheese balls and pigs in a blanket, with this awesome spicy sweet chili sauce! And for dessert I would make this Balsamic Swirl Lime Cheesecake!

But the first entry on my game day menu – these gorgeous mini creamy and cheesy chicken pies! Creamy and cheesy chicken pie filled with cream, cheese, leeks and herbs, all covered in a beautiful puff pastry.

And skip that dipping sauce, because these bad boys are so flavorful, you don’t need anything else.

And with a breakfast this amazing, you need a good drink to go with it. That’s why I paired them with this Woodbridge Chardonnay wine!

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I am and always have been a white wine girl. My choices are usually in this order – Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris. And in the complete absence of white,

This Woodbridge Chardonnay is said to have notes of pear, green apple with vanilla and floral notes. I liked the sound of it so much that I bought two bottles of it. I also made this creamy coq au riesling dish with this wine, and it was absolutely delicious!

Chardonnay wines can be light-bodied, medium-bodied or full-bodied. It depends on the age of the vine, and whether it was oaked, and how tall it was.

Chardonnays made with younger grapes are crisp and light-bodied, and have notes of lemon and green apple (like this Woodbridge Chardonnay wine).

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Chardonnays made with ripened grapes tend to be fuller-bodied and sweeter, and develop tropical fruit flavors such as pineapple and mango.

Woodbridge Chardonnay has a mild bitter fruit flavor. But it also has a sweet and subtle creamy note (perhaps the result of some wines undergoing “malolactic fermentation” – a process in winemaking where the tart-tasting malic acid is converted into mild-tasting lactic acid). is converted. of bacteria. This process softens the wine’s acidity and makes it ‘creamy’) and an “oak finish” that comes across as vanilla! The result is that the wine is aged in oak with fermentation for 5-6 months. And the result of this whole process is that this Chardonnay has the depth and mouthfeel of a medium-bodied Chardonnay but with the flavor notes of a light-bodied Chardonnay. It is really very interesting and the result is very good.

This wine goes well with chicken and seafood with fresh flavors and creamy sauces. Semi-sweet cheese also goes well with it. I used Monterey Jack cheese for these pies and topped it with sour cream. And it melts into the filling making it deliciously creamy and cheesy. 🙂 Some other cheese options would be Gruyere, Provolone and Fontina. However, keep your tomato sauces and red meat dishes away from this wine. These flavors will be abundant for this Chardonnay.

And this is important – this Chardonnay (mostly Chardonnay) tastes best around 50-60 °F (10-15 °C), so let it warm up a bit after removing it from the fridge. If it is served colder than that (straight from the fridge), it will lose those fruity notes, making the wine taste flat and boring.

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And that’s why this wine when paired with these creamy and cheesy chicken pies is a match made in heaven! Pies are easy to put together, you can make and freeze them ahead of time, and then bake and serve them on game day (or a party) while they’re still warm. There’s no need to slave away, you can join your friends and family in the fun and all the festivities! 🙂

I made these beautiful mini pies with my quick and easy homemade puff pastry recipe. But you’re welcome to use store-bought puff pastry as well.

You make enough filling for these Cheesy Chicken Pies from this recipe, and it can be half as well. You can also make large pies or triangular pies (cut into squares, add filling in the middle, then roll up

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