Chicken Pot Pie

 Hi All, here comes another easy recipe, my all time favourite - Chicken Pot Pie using some leftover roasted chicken that I've been keeing in my frigerator for 3 days. It's really easy peasy to make this ultimate chicken stew with the light and flaky puff pastry on top. You can also use leftover turkey from Thanksgiving or buy some fresh boneless chicken breast or thigh from the market. Remove the skin, season with some salt and pepper then cook the chicken meat in boiling water. Reserve the water as stock and cut the meat in cubes.For other steps of making pot pie, please follow my recipe below.

Chicken Pot Pie

Ingredients: makes about 10 mini pot pies

     250g - 300g Chicken meat (cooked) and cut cubes

     30g Butter

     1 small Onion, chopped

     1/2 stick Celery, sliced thinly (optional)

     150g Frozen mixed vegetables (blanch in a pot of hot water till soft and drain)

     350ml Chicken broth (Swanon brand)

     150ml Water

     3 tbsp Plain flour

     2-3 sheet thawed puff pastry prick holes with a fork and cut to require size with a round  cutter

     1 beaten egg  

     Method:

• Melt butter in a frying pan over medium heat and fry onion till soft and fragrant.
• Add chicken meat and and mixed vegetables together and stir fry well.
• Sprinkle plain flour over chicken mixture and stir well.
• Gradually add chicken broth (mix with water), stirring constantly until stock thickened. (you may a little more water into it if you find the stock is too thick)
• Off heat and add dash of pepper into it and mix well. (add salt to taste if necessarily)
• Divide chicken filling among 10 small ramekins.
• Brush outside rims of ramekins with some beaten egg.
• Prick holes on thawed puff pastry with a fork. Use a round cutter that is slightly bigger than the ramekin and cut thawed puff pastry into 10 pieces. Dust some flour if you find the pastry is too sticky.
• Cut a small X in center of each to vent, then place pastry circles on on top of chicken filling.
• Use a fork to press down the edges and brush the pastry with beaten egg. 
• Bake at preheated oven at 200 degrees C for 20 minutes or crust is golden and puffed.

Enjoy and have a wonderful week ahead! 

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