There are many chicken pot-pie recipes on Tik Tok and Instagram, but my chosen one is by @rafmazcooks as it has a ‘desi’ touch to it, the family loved it! I love that her explanations are simple and yet the results are amazing.
Ingredients
- 300 g boneless chicken cut into small pieces
- half tsp salt or to taste
- half tsp black pepper powder
- half tsp garlic powder (can use fresh)
- half tsp onion powder (optional)
- 1 tbs oil
Filling
- 2 tbs butter
- 1 tbs oil
- Half an onion grated
- 1 tsp crushed garlic
- 1 cup mushrooms sliced
- 1 cup sweet corn
- 1 large carrot sliced
- 2 sticks celery finely chopped
- 1 cup frozen peas
- 2 tbsp flour
- 1.5 cups water
- 2 chicken stock cubes (contain salt)
- 1 cup milk
- 3 tbs cream (optional)
- 1 tsp crushed black pepper
- salt to taste
- 1 tsp red chillie flakes (optional)
- Ready-made puff pastry
- 1 egg
Method
- Place chicken in a bowl, toss all the ingredients onto it, mix well and marinate above for 15 mins.
- Cook in a pan until slightly brown on both sides, shred with a fork and keep aside).
- Add the butter and oil into a frying pan, saute the onion, add garlic, carrots and celery, cook together for 2 mins.
- Add the mushrooms, then flour and mix well, stir together for 2-3 mins, add the water, chicken cubes, milk and cream (if using)
- Switch on oven to 200 C
- Cook together until mixture thickens, then add other vegetables, salt, chillie flakes and black pepper, mix well, bring to the boil and switch off.
- Grease a ceramic dish 8×8, pour the filling mixture into the dish, neatly arrange the puff pastry over the top, brush with egg and place in the oven at 200C for 10 mins.
- Lower heat to 175 C and bake for another 20-30 mins until the crust is brown and crisp. Serve with garlic bread or other choice bread!
