Friday, January 6, 2017

Easy Chicken Pie

Happy New Year, everybody
Looking back, 2016 was at my laziest year of blogging with much lesser posts compared with the previous years. Just hope I can improve this year, hehe..

This is my first bake of the year, on New Year's day, when I was craving for something savory
Came across this bake and couldn't resist to give it a try, especially knowing I had frozen puff pastry lying in my freezer


Yummy chicken pie, served with mixed green salad and cherry tomatoes in balsamic vinaigrette dressing
 
 
 

Recipe is from Diana of Domestic Goddess Wannabe

What you need:

2 chicken breasts (I used leftover roasted chicken meat from my Xmas feast - shredded)
1 small onion, chopped
1 tsp minced garlic (I used 1 tbsp)
200g frozen vegetables (I used only carrot - diced)
3 large potatoes, peeled and cubed
2 tbsp plain flour
1.5 cup chicken stock
2 cups water
2 bay leaves (I used dried)
1 tsp dried rosemary (I used dried parsley)
1 tsp dried thyme (I skipped)
1 tsp salt
1/2 tsp ground black pepper
1 packet frozen puff pastry, thawed, rolled and shaped according to the shape of baking dish used
1 egg, beaten (for egg wash)
6 hard boiled, quartered

Method:
  1. Sautee onion for a few mins, add garlic and continue sautéing for another 30secs
  2. Add in chicken and stir til cooked,  push all ingredients aside and add in flour, stir till well incorporated
  3. Add vegetables, chicken stock and potatoes, bay leaves, salt, pepper, and dried herbs. Add water, make sure all barely covered in water
  4. Simmer uncovered for about 20mins or until potatoes have softened and liquid has evaporated slightly
  5. Scoop using ladle onto serving dishes. Top with eggs and puff pastry. Crimp the pastry. Egg wash and poke 2-3 holes with knife
  6. bake at 200deg for 12mins or until the pastry is golden brown (mine took 45mins as I used larger size of baking dishes)

Note:
This can be frozen for about 3months in an airtight container


Nom nom nom...
 

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