Chicken pot pies
500g chicken breast fillets, diced
1 tablespoon plain flour
1 cup reduced-salt chicken stock
2 tablespoons light cooking cream
500g frozen mixed vegetables
1 sheet frozen reduced-fat puff pastry
- Preheat oven to 200°C. Heat 1 tablespoon olive oil in a large saucepan over medium heat.
- Add chicken to pan and cook until browned. Add flour; cook, stirring, for 1 minute. Add stock, stir well and bring to the boil. Reduce heat to low and simmer, stirring, for 2–3 minutes, or until sauce thickens. Add cream and vegies; stir to combine.
- Divide chicken mixture among 4 x 1¼–cup capacity pie dishes and place on a large baking tray. Cut 4 x 12cm rounds from pastry. Top each dish with a pastry round, pinching or pressing edges to seal. Bake for 15–20 minutes.
Feeding Kids Tip: If this is a new food for your children, try to eat and enjoy the same food with them. Then children are more likely to eat and enjoy it too.