Chicken Pot Pie
Ingredients
Chicken Mince – 250 grams
Mushrooms – 2 Table Spoons
Capsicum (Green) – 2 Table Spoons
Corns - 2 Table Spoons
Butter – 3 Table Spoons
Onion - 1 Table Spoon finely chopped
Garlic – 2 Cloves finely chopped
Salt – As to taste
Black pepper – 1 Tea Spoon
Cream – ½ Cup
Parsley – ¼ Tea Spoon
Oregano – ¼ Tea Spoon
Puff Pastry – 4 squares
Egg – 1 for Egg wash
Method
Heat a pan and add butter.
Add onion and sauté till fragrant.
Add garlic and keep cooking.
Add mushrooms and Capsicum and fry.
A Tip is to add the half quantity of the salt to sweat the mushrooms fast.
Add chicken mince and fry it till it changes the color completely. Cook it while mashing it to avoid big chunks.
Season the chicken with balance salt, pepper, oregano, parsley.
Add quarter cup of water and cook on low flame to cook the mince completely.
After 5 minutes add corns and sauté.
Add cream and cook till the cream start to thickening.
Remove the chicken mince mixture from the stove and bring it at room temperature before making the pies. Keep the chicken mixture runny as the moisture will reduce during the cooking inside oven.
Take 4 Ramekins and fill them ¾ with the chicken and vegetable mixture.
Take one square of puff pastry and cut it bigger than the ramekin size in a round shape and poke with fork.
Now cover the ramekin with puff pastry and make sure you sealed the pie properly.
Apply Egg wash.
Repeat this step for all the pots.
Pre heat the oven at 180 degrees centigrade for 15 minutes.
Bake the Chicken Pot Pies for 15 to 20 minutes or until the top is golden brown.
Once the desired golden color is achieved serve immediately and Enjoy!
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