Hi All, here comes another easy recipe, my all time favourite – Chicken Pot Pie using some leftover roasted chicken that I’ve been keeping 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 田园杯式鸡肉派
Prep time
Cook time
Total time
Author: Ann Low
Serves: makes 10
Ingredients
- 250g - 300g Chicken meat (cooked) and cut cubes
- 30g Butter
- 1 small Onion, chopped
- ½ 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
- Seasoning
- some pepper
- some salt
Instructions
- Melt butter in a frying pan over medium heat and cook onion till soft. Add chicken meat, celery and mixed vegetables to stir fry. Sprinkle plain flour over chicken mixture and stir well.
- Mix chicken broth and water then gradually add to chicken meat mixture. Stir constantly until stock thickens. Turn off heat and add dash of pepper and salt to taste.
- Divide filling among 10 small ramekins. Brush their outer rims with beaten egg.
- Prick holes on pastry sheet with a fork. Use a round cutter, that is slightly bigger than the ramekin to cut the sheets into 10 circles. Dust with some flour if the pastry is too sticky. Make a small cross in the centre to allow for venting.
- Place pastry circle on top of filling. Use a fork to press down their edges along the rim. Brush pastry with beaten egg.
- Bake at preheated oven at 200 degrees C for 20 minutes until crust is golden.
3.5.3226
田园杯式鸡肉派
外层是金黄酥脆的面皮，一口吃下去 满口的美味！
用料：
- 牛油 30克
- 小洋葱 1个，去皮切碎
- 鸡肉 250-300克， 煮熟，切方块
- 西芹半根，切薄片
- 冷冻杂蔬（玉米青豆红萝卜）150克 ，汆烫，沥干水分
- 中筋面粉3汤匙
- 鸡汤350毫升
- 清水150毫升
- 鸡蛋一个，打散
- 冷冻酥皮3片，在冰箱冷藏室下层解冻
调味料
- 胡椒粉适量
- 盐适量
做法：
- 炒锅放牛油，以中火融化，下洋葱碎炒至柔软，续加入鸡肉快，西芹片及杂蔬翻炒。撒入中筋面粉拌均。
- 拌均鸡汤和清水，慢慢倒入鸡肉混合物里。期间不断搅拌至汤汁浓稠。熄火，加入少许胡椒粉和盐调味。
- 将馅料平均分配到10个烤皿中，并在烤皿边缘涂抹适量蛋液。
- 在酥皮上用叉刺出孔洞，然后用圆形模具把酥皮切成10个圆形（大小要用削大于烤皿）。若酥皮过粘，可撒上少许中筋面粉。在每片酥皮上划出叉叉便烘烤是排气。
- 将酥皮铺放在馅料上，再用叉子压实边缘，接着在酥皮上抹蛋液。
- 预热烤箱至摄氏200度，烘烤约20分钟至酥皮呈金黄色即可。
Enjoy and have a wonderful week ahead!