June 17, 2014

Chicken Pot Pies

Make 8 ladies portions

It's a stew, it's a soup, it's a pie … it's pot pies!
My kids love the potatoes, rich creamy soup and the flaky pastry.
Make this comforting & delectable chicken pot pies from scratch.

I have made this with or without white wine.
Sometimes, I add parmesan or gruyere cheese.
It's your preference. Happy cooking!


3 pieces of boneless chicken legs
Remove skin, cut into small bite size and marinate with 3 tbsp cornflour, 1 tsp dried italian herbs, 1 tsp salt and some freshly grounded black pepper.

3 potatoes, cut into chunks
5 slices of streaky bacon, diced
8 cloves of garlic, chopped
1 yelllow onion, diced
1 punnet of fresh button mushrooms, sliced
3 stalks of celery, diced
1 carrot, diced
50gm unsalted butter
200ml cooking cream
2 cups of water
1/4 cup of white wine (optional)
1 egg, beaten (for brushing pastry)
Readymade puff pastry


Fry bacon until browned. Set aside.

Add more oil and fry onion until it turned transparent.

Add garlic and fry till fragrant.

Melt 50gm of unsalted butter.

Add mushrooms.

Fry mushrooms until softened.

Add chicken meat. 

Fry until chicken meat turned brown on its sides.

Add carrot, celery, potato and bacon.

Mix well.

Add 2 cups of water and 1/4 cup of white wine.
Simmer until fork can poke through the potatoes but not completely softened and mashed.

Add cooking cream.

Season with more salt and pepper if necessary. Stir well.
If you want to replace carrots and celery with mixed vegetables, you should add them at this stage so that they won't be overcooked.

Portion the chicken stew into 8 ramekins.

Wrapped the puff pastry tightly around the ramekins. Brush the top with beaten egg. Poke a few holes on top. Bake at 200 degrees for 15 to 20 mins until puff pastry turned golden brown.

Leave it for 15 mins before consuming. The chicken stew is extremely hot & takes awhile to cool down.