Chicken Pot Pies

One of the reasons I come back to blogging again is the fact that many people have asked me for my recipes. I actually google a lot for ideas and recipes but it is not a bad idea to keep electronic record of what I cook well.

One dish that I have been asked a lot is Chicken Pot Pie. I got this recipe from food.com and it is called The Pastry Queen's All Sold Out Pot Pie by The Pastry Queen, Rebecca Rather.

I have tweaked it quite a bit but main ingredients are more or less the same. I like a punch and a kick in my pot pies so here you go:

Chicken Pot Pies (Adapted from The Pastry Queen's All Sold Out Pot Pie by The Pastry Queen, Rebecca Rather)

Crust
1. 2 sheets of Frozen Puff Pastry (I use Pam's but Signature Range is also good - don't use Reduced Fat version please)
2. 1 egg, beaten to glaze

Filling
1. 1/2 Roasted Chicken, boned and cubed - I discard the skin but you can leave it on if you like. You can also use leftover cooked chicken or turkey.
2. Half onion, chopped
3. 2 cloves of garlic, chopped
4. 1 small to medium potato, cubed
5. 1 small carrot, cubed
6. 1/2 Capsicum, red or yellow but green is also fine, roughly chopped
7. 1/2 cup frozen peas, defrosted in microwave
8. 1/4 teaspoon Chilli Flakes, more if you dare but remember that we will also have chilli sauce in the sauce mixture
9. Salt & Pepper to taste (I use freshly ground black pepper)
10. Butter or canola oil to fry

Sauce
1. 60 grams butter
2. 1/2 cup plain flour
3. 1 cup chicken stock, I use chicken stock powder with 1 cup water (my favourite is Knorr's Chicken Powder available from Asian Groceries)
4. 1/2 - 1 teaspoon of Sri Racha Chilli Sauce
5. Salt & pepper to taste
4. 1/4 cup milk or cream

Method

Filling
1. Parboil potato and carrot until just cooked and then drained.
2. Sweat onion in a deep pan on medium heat until clear then add garlic.
3. Add capsicum and fry until soft.
4. Add potato and carrot and cook 3 to 5 minutes further until soft.
5. Stir in the peas.
5. Add chicken, chilli flakes, salt & pepper, stir to combine and set aside.

Sauce
1. Melt butter in a saucepan, add flour and cook until frothy.
2. Take the sauce pan off the heat and gradually add chicken stock. Stirring all the time until smooth. Bring the sauce pan back to the stove.
3. Add milk and bring the sauce to the boil. Take the saucepan off the heat , add chilli sauce, salt and pepper. The sauce should thick and creamy.
4. Pour the sauce over the chicken and vegetable mixture, stir to combine.
5. Divide the filling equally in the buttered ramekins up to 3/4 from the top. This portion will be enough for 6 of 8 cm ramekins. Leave to cool.

To make the pies
Leave the frozen pastry outside the freezer until thawed and soft enough to handle. Cut into circles a little bit bigger than your ramekins. Place pastry circle on top of the ramekin and crimp the edge neatly. Glaze with egg mixed with a little bit of water. Use the pastry remnant to decorate the top of the pies and then glaze again.

It is best to chill the pies for half an hour before baking to make sure that the pastry will puff up in the oven. Baked at 200 c for 20 - 25 minute until puffed and golden brown.