Nothing could be easier, as long as you’re not making the puff pastry! Hahaha
I have no story, except that there’s something about this that I like. It’s probably not a “traditional” chicken pot pie but I like it. I hope you like it. If you don’t, lie and tell me that you do! 🙂
Just excuse the poor images…I really need to stop working in bad light.
So here goes:
the chicken (can also be made with mutton)
Braise 500g cubed chicken breast with:
1/2 tsp jeera seeds
1/2 tsp garlic
1/2 tsp green chilli
splash of olive oil
1/2 tsp chicken spice
salt & pepper – to taste
Cook until almost done.
Then add 2 cups of frozen mixed veg.
Add another 1/2 tsp chicken spice and adjust green chilli to taste.
In a separate saucepan make a spicy white sauce.
Switch your stove onto a medium heat.
Add 1 tsp maizena and 1 tblsp flour to the saucepan with 2 tblsp butter.
Add pinch of whole jeera, 1/4 tsp garlic, pinch of dried thyme, salt and pepper.
Braise and add 500ml milk slowly to the pot and whisk well between each addition so that there are no lumps.
Stir with a wooden spoon until thick.
Add to chicken and veg mixture and stir until well mixed.
Fill into your mini pots or big casserole with the mixture.
Top with the ready bought puff pastry, brush with beaten egg and sprinkle with black poppy seeds.
When you’re ready to bake, place into a preheated oven of 200°C for 45 minutes or until browned.
Serve with a side salad.
~ Fehmz ~