The other day, on facebook, I asked you if you had any freezer favourites. And then I shared one of my favourite freezer meals – this delicious honey mustard chicken pie. The recipe makes 3 pies. We normally eat one of the pies straight away and then place two in the freezer {for nights when the sh*t hits the fan and I am unable to do anything in the kitchen}.

You know, those crazy days/afternoons when nothing seems to go to plan – multiple nappies might need changing, your little one doesn’t want to be put down, your toddler somehow manages to wet his entire outfit and needs changing…there is no way you have time to prep dinner, so just pop this pie into the oven.

I normally serve this pie with a cheesy mash potato. But you know you could even whack some store bought frozen chips in the oven if you were having a rough day {no one is judging you}.

 

 

HONEY MUSTARD CHICKEN PIE

800 grams of chicken thighs

2 brown onions

½ bunch of celery

2-3 medium carrots

¼ head of broccoli

¼ head of cauliflower

1 cup of frozen peas

¼ cup of seeded mustard

½ cup of honey

1 liter of chicken stock

1 tbsp of cornflour

6 sheets of puff pastry

3 tbsp of sesame seeds

olive oil

Dice all your veggies to approximately the same size. Slice your chicken thighs into strips. Brown off the chicken and onions in a little olive oil in a really big saucepan {this quantity makes 3 pies}.

Add the celery, carrots, broccoli and cauliflower – toss for approximately 2-3 minutes before adding the seeded mustard, honey and stock. Bring to the boil and then reduce to a simmer for 20 minutes.

Boil the kettle and mix 1 tbsp of boiling water with the cornflour. Add this to the simmering pie filling to thicken the stock and make more of a gravy. Once the mixture has thicken slightly remove from the heat and allow to cool.

Line your pie dishes with a little baking paper and then the puff pastry. Add the chicken filling to the pastry, then cover with a pastry top, brush with a little oil and then sprinkle with sesame seeds {I like to mark all my chicken pies with sesame seeds so I know what they are once they have been frozen}.

You can then bake for approximately 30 minutes at 180 degrees or cover with foil and freeze to have at a later date. {I remove my pie from the freezer the night before we want to eat it. I allow it to defrost in the fridge and it normally takes 30-45 minutes at 180 degrees to be cooked through}.

Do you make your own pies? Do you have some great freezer friendly meals that you’d like to share? Remember that if you whip this recipe up, snap a photo and upload to instagram with the hashtag #GoodFoodWeek.