パイシチュー 
Pot Pie Stew
A simple and delightful recipe recommended by House Foods! Transform store-bought stew roux into a gourmet dish by covering it with puff pastry and baking it.
The origin of this recipe
With just a little extra effort, your usual cream stew becomes a perfect warm and inviting dish for entertaining. Enjoy the taste and texture of this recipe and savor the delicious stew!
Pot Pie Stew
A simple and delightful recipe recommended by House Foods! Transform store-bought stew roux into a gourmet dish by covering it with puff pastry and baking it.
The origin of this recipe
With just a little extra effort, your usual cream stew becomes a perfect warm and inviting dish for entertaining. Enjoy the taste and texture of this recipe and savor the delicious stew!
Cooking Instructions
- 1
Use House 'Hokkaido Stew [Cream]' for this recipe.
- 2
Heat vegetable oil in a heavy pot and sauté the chicken and vegetables, cut into bite-sized pieces, without burning them.
- 3
Add water, bring to a boil, skim off any foam, and simmer on low to medium heat for about 15 minutes until the ingredients are tender.
- 4
Turn off the heat, break the roux into pieces and dissolve it in the stew, then simmer on low heat for about 5 minutes, stirring occasionally until it thickens.
- 5
Add milk and bring to a boil.
- 6
Let the stew cool, then pour it into an oven-safe dish.
- 7
Cut the puff pastry slightly larger than the dish, cover the dish with it, and press the edges firmly to seal.
- 8
Brush the surface with egg or milk (not included in the ingredient list) and bake in a preheated oven at 400°F (200°C) for about 15 minutes until the pastry is golden brown.
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Just look at that crust . . . So tender and flakey! This pie is creamy and delicious! No more store bought pie for my family. 👌 I've attached a link to my pie crust recipe to this recipe.
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A Friend posted this on Facebook and i loved everything that went into it. It's SO good. I can't wait to make it again. 😊
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