1-Getting started with this recipe is simple and rewarding, especially if you’re a home cook looking for quick wins. Begin by preparing your ingredients, such as seasoning the 3 boneless, skinless chicken thighs with salt, pepper, and 1 teaspoon of parsley. Cook the chicken in an air fryer at 180°C (360°F) for 12 minutes until it’s tender and full of flavor.

2-Once the chicken is ready, move on to making the filling. Mix in 60 ml of milk, 150 g of light cream cheese, 50 g of frozen garden peas, leftover cooked vegetables, 2 tablespoons of white wine, and the remaining 1 teaspoon of parsley with the chopped cooked chicken. This creates a creamy, savory blend that’s hard to resist. For Discover the health benefits of chicken, remember that this dish packs protein and veggies for a balanced meal.

3-Now, roll out the pastry dough for the base and lid. Place the shortcrust pastry base in the pie maker, add the chicken mixture, and top with the puff pastry lid. Snip the top to let steam escape and brush with egg wash for a golden finish. Cook in the pie maker for about 12 minutes until it’s golden brown and ready to serve.

4-First, prepare your ingredients by chopping the chicken and mixing seasonings. Preheat your pie maker for even cooking, as this helps with that perfect flaky crust.

5-Second, cook the chicken in the air fryer, then combine it with the filling ingredients in a pan to simmer until creamy.

6-Third, assemble the pies by lining the base, filling it up, and sealing with the lid, making sure not to overfill to prevent spills.

7-Fourth, cook and let cool slightly before enjoying. This method, with a total time of 29 minutes, is perfect for busy schedules.