Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 3600 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 chicken Fillet; 1/2 chopped onion; 1/2 tsp ginger and garlic paste; 2 clove garlic; 250 ml chicken stock; 500 ml milk; 2 stick rosemary; 1 stick thyme; 2 pinch mixed Italian herbs; 2 pinch pepper and salt; 1 tsp mustard; 100 grams butter; 1 tsp olive oil; 10 ml lemon juice; 2 chillies; 2 tsp honey; 30 ml fresh cream; 1/3 cup flour; 1 stick spring onion; 1 packages puff pastry

Raks92 @cook_2949675

Johannesburg, Gauteng

I ate a divine Mugg n Bean chicken pot pie. I wanted to make my own.

Raks92 @cook_2949675

Johannesburg, Gauteng

I ate a divine Mugg n Bean chicken pot pie. I wanted to make my own.

Saved

Ingredients

1 hour

2 servings

1chicken Fillet
1/2chopped onion
1/2 tspginger and garlic paste
2 clovegarlic
250 mlchicken stock
500 mlmilk
2 stickrosemary
1 stickthyme
2 pinchmixed Italian herbs
2 pinchpepper and salt
1 tspmustard
100 gramsbutter
1 tspolive oil
10 mllemon juice
2chillies
2 tsphoney
30 mlfresh cream
1/3 cupflour
1 stickspring onion
1 packagespuff pastry

Saved

Steps

1 hour

1

Preheat oven to 190C
2

Marinate chicken Fillet with garlic and ginger paste, one chopped chilli, lemon juice, rosemary and thyme, pepper and salt
3

Heat 50g butter and a drop of olive oil on medium high skillet
4

Add onions, spring onion and chopped garlic cloves
5

Once onions start to brown drop whole chicken Fillet with all of its marinade in skillet
6

Brown each side, then add 1 cup water, cover and leave on medium low for 15 minutes
7

Remove fillet and let it rest for 5 minutes
8

Strain remaining juices and liquids in the pot and discard the rosemary and thyme sticks
9

In clean pot add 50g butter and begin Making the roux with the flour
10

Mix 250ml milk and 250ml chicken stock together and slowly pour into roux stiring slowly
11

If mixture too thick add more milk
12

Add the residual juices and liquids from the other pot
13

Add cream, honey, mustard and chopped chilli
14

Season with pepper and salt (Taste and add more if necessary)
15

Leave to rest while chopping chicken Fillet into thumb sized pieces.
16

Add chicken and contents of pot into a medium size casserole
17

Cover dish with puff pastry, carefully folding In and using a fork on the edges to press down
18

Poke two holes on top of the pastry to allow for it to breathe and baste egg wash or milk over
19

Add in oven for 30minutes or until golden brown
20

Share or eat Alone :)