Pot Pie Stew

Name: Pot Pie Stew
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1/2 box (90 g) House Hokkaido Stew [Cream]; 250 g chicken (thigh); 1 1/2 medium onions (about 300g); 2 medium potatoes (about 300g); 1/2 medium carrot (about 100g); 1 tablespoon vegetable oil; About 200g frozen puff pastry; 3 cups water (700ml); 1/2 cup milk (100ml)

ハウス食品株式会社 @housefoods

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!

ハウス食品株式会社 @housefoods

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Ingredients

Serves 5 servings

1/2 box (90 g)House Hokkaido Stew [Cream]
250 gchicken (thigh)
1 1/2medium onions (about 300g)
2medium potatoes (about 300g)
1/2medium carrot (about 100g)
1 tablespoonvegetable oil
About 200g frozen puff pastry
3 cupswater (700ml)
1/2 cupmilk (100ml)

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Steps

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.