Chicken Pot Pie
Ingredients:
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2 x 320g frozen puff pastry
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3 skinless chicken breasts (cut into cubes)
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2 carrots (cut into cubes)
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2 potatoes (cut into cubes)
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1 tsp dried oregano
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600ml chicken stock
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50g butter
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1 onion (chopped)
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50g all-purpose flour
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300ml Ayam Brand™ Superlight Coconut Milk
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100g Ayam Brand™ Processed Peas
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1 egg (whisked)
Preparation:
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Preheat oven to 200°C. Lay down one sheet of puff pastry onto a greased pie dish and make small holes using a fork. Then, cover the pastry with aluminium foil and pour some pie weights (you can use dried beans for weight) on top of the foil. The weight prevents the pastry base to puff up too much. Blind bake the pastry for about 10 minutes and keep aside.
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In a pot, cook the chicken, carrots, potatoes and dried oregano with the chicken stock for about 15 minutes.Turn off the heat and keep aside.
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In a separate pot, saute the onion with butter on medium heat until fragrant. Then, add in the flour and stir until it becomes sort of a paste.
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Ladle the chicken stock (leave the chicken, carrots, and potatoes) into the paste while whisking vigorously to prevent unwanted clumps. Keep adding the stock a ladle at a time while stirring until it becomes a thick soupy texture.
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Turn down the heat to low, and add the coconut milk while stirring again until fully incorporated.
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Add in the chicken, carrots, potatoes and the peas into the mix and stir. Chicken pie filling ready!
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Remove the weight and foil from the baked puff pastry base and pour in the filling. Then cover the top with another puff pastry sheet and make small holes with a fork.
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Brush the top with egg wash, and bake at 200°C for 20-25 minutes until it is puffed up and golden brown.
