Recipe: Chicken & Veg pies
Giving leftovers a new lease of life with an easy cream cheese pastry {nf}
When I arrived in Sydney a few weeks ago to begin filming my third season of The Great Australian Bake Off, I immediately started prepping meals for my 2-year-old, who’s with me on set. With long days ahead, I wanted to make sure there were plenty of home-cooked, familiar meals for my child. One of my fail-safes is a simple but nourishing chicken soup. I simmer a whole chicken with onions, carrots, and herbs to create a rich, flavourful broth. After a couple of hours, it turns into a comforting chicken soup that never fails to satisfy. I freeze it in large ice cube portions—perfect for hungry toddler tummies. Just throw in some noodles (soba is the current favourite), and it’s good to go!
Back home in Sweden I usually transform the leftovers into these pies, made simpler if you’re time poor with store-bought puff pastry (opt for the all-butter version). The pastry itself is my go to for a quicker alternative to homemade puff (can be made in minutes with a food processor). And also lends itself really well for sweet bakes too (some thinly sliced apples sprinkled with brown sugar and cinnamon for a simple apple tart).
Or you can switch out the pastry for a mashed potato and cheese topping, baking until golden for a comforting twist. While hiding veggies in kids' food seems to be trending over on the ‘gram, flavour remains key—here, beans add creaminess and reduce sauce wateriness without compromising taste, ensuring a delicious meal for all.
***Update: You can find my chicken soup recipe here***
*Would love to hear your version in the comments!