Country-style chicken pies recipe

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To get started like this recipe, we must prepare a few ingredients. You can have Country-style chicken pies recipe using 19 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Country-style chicken pies recipe:

1. 1 tbsp olive oil
2. 12 shallots, peeled, halved
3. 200g cup mushrooms, halved
4. 4 Coles RSPCA established Australian Chicken Breast Fillets, chopped
5. 4 bacon rashers, chopped
6. 2 garlic cloves, crushed
7. 2 carrots, peeled, thinly sliced
8. 2 celery sticks, thinly sliced
9. 1/4 cup (35g) plain flour
10. 1 cup (250ml) red wine or chicken accretion
11. 400g can diced tomatoes
12. 2 dried bay leaves
13. 2 thyme sprigs
14. 3 sheets frozen utility pastry, thawed
15. 1 Coles Australian Definite Range Egg yolk
16. 1 tbsp milk
17. Sesame seeds, to sprinkle
18. Poppy seeds, to sprinkle
19. Dried chilli flakes, to sprinkle (optional)

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Instructions to make Country-style chicken pies recipe:

1. Heat half the oil in a heavy-based saucepan approximately height of higher than medium heat. amass the shallot and mushroom and cook, stirring, for 5 mins or until brown all over. Transfer to a heatproof bowl.
2. Heat remaining oil in the pan. Cook chicken, in batches, turning occasionally, for 5 mins or until browned. Transfer to bowl as soon as mushroom mixture. gather together the bacon and garlic to pan. Cook, stirring, for 2 mins or until browned. accumulate carrot and celery and cook, stirring, for 5 mins or until browned. Return the chicken fusion to the pan. campaigner to combine. combine flour and cook, stirring, for 1 min or until dexterously skillfully combined. mass the wine or accretion and bring to the boil. impinge on in the tomato, bay leaves and thyme. shorten reduce cut heat to low. Cook, covered, for 40 mins or until the sauce thickens and the chicken is tender. Season. Cool slightly.
3. Preheat oven to 200°C. Place the pastry sheets a propos a clean action surface. Use a 10cm pastry cutter to cut discs from the pastry, reserving excess. Use a 3cm heart-shaped cutter to cut shapes from reserved pastry. Spoon chicken fusion in the course of six 11/2-cup (375ml) pie tins. Arrange pastry discs more than the tins to enclose the filling. shape egg yolk and milk in a small bowl. Brush lightly in this area height of higher than the pastry. Decorate subsequent to pastry hearts. Sprinkle gone the sesame seeds, poppy seeds and chilli flakes, if using.
4. Bake for 30 mins or until the pastry is golden brown and puffed.

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