Chicken Pot Pie 杯式鸡肉派

I have been making this chicken pot pie for lunch but have never record it down the exact recipe as i always in the rush when preparing this for lunch. Finally i was able to record down this recipe today, and have it record in my blog here.

First prepare the filling, i used homemade chicken stock and made the white sauce, it tasted so good and fresh. For quick version, you can use the store bought chicken cream to replace homemade white sauce like below.

Thick chicken filling is ready for the next step

Spoon chicken filling on the prepared ramekins

I used store-bough puff pastry that come with square shape, and i do not want to waste any of the pastry so i didn't cut into same shape with ramekin.

One of my kid's favourite lunch!

Chicken Pot Pie 酥皮杯式鸡肉派

For the filling

500g chicken breast, cut small cubes

170g button mushroom, cut small cubes

100g mixed vegetables

80g yellow onion, chopped

500ml chicken stock (I use homemade chicken stock)

25g butter

2tbsp olive oil

4tbsp plain flour

1 and 1/4tsp salt or taste

Pepper

6pcs store-bought puff pastry (4”x4”), thawed

1 egg, light beaten

Method

1. Melt butter and olive oil, add in onion, sauté till aroma.
2. Add in chicken, stir fry till colour changed. Then add in button mushroom and mixed vegetables, stir to mix well.
3. Add in plain flour, stir to mix well, add in chicken stock, season with salt and pepper, cook till sauce is thicken.
4. Spoon chicken filling in each of the ramekin or baking dish, brush the ring with egg, place one piece puff pastry on top.
5. Use a fork, lightly press the edge to seal, make a small cut at the centre. Brush egg on the puff pastry.
6. Bake at pre-heated oven at 200C for 20mins or till golden brown.

Recipe by Sonia aka Nasi Lemak Lover