Let's make this simple puff pastry mushroom chicken pot pie. Love the golden crispy puff pastry and creamy chowder-like sauce with lots of ingredients in it.
Ingredients: (makes 2)
100g Chicken Meat (diced)
70g Button Mushroom (diced)
35g Carrot (diced)
1/2 pc Onion (diced)
30g Corn kernels
1 tbsp Butter
1/2 sprig of Rosemary
100ml Chicken Stock
2 tbsp All Purpose Flour
100ml Chicken Stock
50ml Fresh Milk
2 slices Frozen Puff Pastry Sheet
1 no Beaten Egg
Salt to taste
Dash of White pepper
Method :
1. Heat up butter in pan. Saute onion and rosemary for about 1 min.
2. Add in diced chicken and toss to cook the chicken for about 1-2 mins.
3. Add in diced carrot, button mushroom, corn kernels. Season with salt & pepper. Toss for about 1 minute.
4. Add in flour and stir till well combine. Quickly add in chicken stock and milk. Bring to boil and keep stirring continuously till the sauce thickens.
5. Turn of heat and scoop mixture into ramekins.
6. Brush some egg wash on the rim of the ramekins.
7. Carefully lay thawed puff pastry sheet onto ramekins. Lightly press to seal all sides.
8. Brush egg wash on the surface of the puff pastry.
9. Bake in preheated oven at 200C for 20 mins or until golden brown. Ready to serve.
Happy Cooking.