Ah…pot pies….I have been wanting to make this ever since I saw it on Nigella Lawson. Pot pies to me falls into the epitome of comfort food. There’s just something about scooping out the steaming hot liquid chicken from a ramekin that makes you think…‘I may have all the troubles in the world but right now, you’re the solution…’ย ๐
I left out the cream for my version of pot pies, as compared to the norm. I think it doesn’t need cream unless you’re going for that kind of sauce. I think I burned my tongue eating this. I know I was suppose to wait for it to cool a bit but I got impatient and delved right in. Well, the melting cheese and yummy gravy got the best of my taste buds, but those are the kind of problems you won’t complain about having.
ย Hear that flaky crunch??ย
CHEDDAR CHICKEN POT PIES RECIPE
Ingredients;
Pre-cooked chicken (boiled chicken breasts), meat shredded
Button mushrooms, sliced or chopped roughly
1 onion, chopped
3 garlic cloves chopped
Chicken stock / Vegetable stock
Asparagus, chopped (optional, use any vegetables to your liking)
Puff pastry squares
Salt
Black Pepper
Thyme
Worcestershire sauce
Grated medium cheddar
1/2 tablespoon flour
olive oil
1 beaten egg
Steps;
1. Sautee the onions and garlic in a little olive oil. Add the thyme and shredded pre-cooked chicken meat into the pan.
2. Add the flour and swirl it around, add stock till just covering the ingredients in the pan. Stir it around till you have a thick sauce.
3. Add some Worcestershire sauce, salt and pepper. Taste and adjust. Turn off the heat and add the chopped asparagus and mushrooms.
4. Let your chicken cool a little. Prepare 3 or 4 ramekins (depending on the size) and place them on a tray.
5. Scoop the chicken filling into the ramekins. Fill the tops generously with grated cheddar cheese (below).
6. Brush the edges of the ramekins with the eggwash and seal the tops with two puff pastry squares (or you can roll out a big sheet and cut circles to cover the tops of the ramekins).
7. Brush the tops with some eggwash. Bake in a 180C pre-heated oven for 30 mins or till the puff pastry is golden brown and you see bubbling sauce coming out from the sides.
**Note: I was curious as to why the puff pastry didn’t poof up as expected, then I realised that the reason could be the hot chicken filling. The heat will melt the butter in the puff pastry all too quickly, causing it to be flat when baked. So a tip is to let the filling come to room temp before sealing the tops with the puff pastry. Still delish tho! You can also use leftover chicken for this recipe.
Enjoy!
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