Chicken Pot Pie
I ate a divine Mugg n Bean chicken pot pie. I wanted to make my own.
Chicken Pot Pie
I ate a divine Mugg n Bean chicken pot pie. I wanted to make my own.
Cooking Instructions
- 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 :)
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