Sunday, August 14, 2005

Chicken Pot Pie

This is delicious and should even appeal to kids tastebuds. You could almost eat the filling before it get put into pie form.

Preparation time - 20 mins
Cooking time - 20 minutes or until golden
Serves - 4 large pots or 8 small pots (or 1 large pie)

  • 1kg - 1.5kg of boned chicken thighs, diced
  • 1 can of creamed corn (approx 1 cup)
  • 1 can of asparagus tips and cuts (reserve the juice)
  • 1 cup of milk
  • 2 tbsp flour
  • 1 tsp olive oil
  • seasonings
  • 2 sheets of puff pastry
  1. Heat olive oil in a pan and once hot, add the chicken. Cook until meat has browned.
  2. Add flour and seasonings, stir until chicken is coated.
  3. Mix in milk and reserved asparagus juice. Continue to stir until the liquid thickens.
  4. Add in asparagus and creamed corn. Mix well.
  5. Spoon chicken mix into pots. Top with puff pastry and trim. Make sure you cut a hole for steam to escape.
  6. OR, grease and line a pie dish with puff pastry, add in chicken and top with the other layer of puff pastry. Cut a hole to allow steam to escape.
  7. Cook in a miderate oven until pastry has browned.
Serve with vegetables or salad.