Mini Chicken Pot Pie

Friday, May 3, 2013

Ingredients :

1/2 kg boneless chicken upper thighs (cut in 2 inch chunks)
2 cloves garlic, finely minced
2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
1/2 tsp ground cajun spice (found in any local supermarket)

1 red chili pepper (seeds removed and finely chopped)
2 tbsp flour

3/4 tbsp chicken concentrate with 125 ml boiling water (or 125 ml chicken stock)
pinch of coarse sea salt

pinch of ground black pepper
1/2 cup frozen peas
1 tbsp olive oil or 1/2 tbsp butter
200 gr frozen puff pastry (defrosted) and a bit of flour
1 egg


Preheat oven at 350F

In a hermetic plastic bag, throw in the chicken, salt and pepper, chili, thyme, rosemary, cajun spice and flour

Seal the bag and shake well until the chicken is well coated and seasoned.

In a medium-size sauce pan, heat oliver oil (or I prefer using butter for flavour) on high. Add in the seasoned chicken and give it a good stir for about 2 minutes.

Add boiling water and the chicken concentrate, or simply your choice of chicken stock.

Cover, lower the heat to medium and simmer for about 5 minutes.   Turn off the heat and stir in the frozen peas.  Put lid back on and set aside.

With a rolling pin, flatten the puff pastry about 30 cm by 20 cm, and 1/2 cm thick. Sprinkle flour on your board under and on top of the puff pastry so as to avoid sticking to the board and rolling pin.

Use of one your small ramequins and trace with a pairing knife a circle just about 1/2 cm wider around the ramequin.  Repeat until you run out of dough.

Fill each ramequin 3/4 full with the chicken stew.

Cover each ramequin with the puff pastry.  Dab a little bit of water around the edges and squeeze the dough lightly around the rim.  With a fork, poke the top of the pastry dough to allow steam to go through while the pies are baking.

Pop the chicken pot pies in the oven and bake for about 10-12 minutes or until the crust is golden and flaky.




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