Chicken Pot Pie 田园杯式鸡肉派
Prep time: 
Cook time: 
Total time: 
Serves: makes 10
  • 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
  1. 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.
  2. 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.
  3. Divide filling among 10 small ramekins. Brush their outer rims with beaten egg.
  4. 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.
  5. Place pastry circle on top of filling. Use a fork to press down their edges along the rim. Brush pastry with beaten egg.
  6. Bake at preheated oven at 200 degrees C for 20 minutes until crust is golden.
Recipe by Anncoo Journal at