Creamy chicken and vegetable pot pies
Add chicken and cook for 4-5 minutes until lightly browned. Stir in wine, bring to boil. Cook, stirring, for 1-2 minutes until reduced by half.
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Cooking tools:
- Oven
- Ramekin
- Baking sheet
- Skillet
- Measuring cup
- Whisk
- Mixing bowl
- Chef's knife
- Pastry brush
- Cookie cutter
- Cutting board
- Spoon
- Spatula
- Stove
Ingredients
- 60 grams butter, chopped
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 600 grams chicken thigh fillets, trimmed, chopped
- 1/2 cup dry white wine
- 1/4 cup plain flour
- 1 cup milk
- 1/2 cup thickened cream
- 2 drained marinated artichoke hearts, chopped
- 1 cup frozen mixed vegetables
- 2 sheets frozen puff pastry, thawed
- 1 egg, whisked
- roasted baby carrots, to serve
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