CHICKEN POT PIE

CHICKEN POT PIE
rujukan   :   Paty's Kitchen; thanks...(so delicious)


Ingredients :
For the fillings :

   1  tbsp  extra virgin olive oil
   1  chicken breast, cubed
   3  tbsp  unsalted butter
   2  white onion, diced
   1  carrot, diced into cube
   1  cup  celery, diced
   2  potato  -  diced
   1  bay leaf
   4  cup  chicken broth  -  divided
3/4  cup  flour
1-2  sheets  store bought Puff Pastry 'KAWAN'  -  thawed
    1  egg  yolk
    1  tsp  water
Salt & pepper to taste


Method :

1.  In a pan over medium heat, add olive oil and cubed chicken.  Season with salt and pepper.  Saute until cooked through.  Set aside.

2.  In the same pan over medium heat, melt butter and add onion, carrots, celery, potato and bay leaf.  Cook until soft.

3.  Add one cup of chicken broth and stir.  Slowly add flour until mixture has thickened.  Add remaining broth and continue to stir until well combined.  Bring to a boil.  Reduce heat, add corn, peas (if using) and chicken.  Simmer for 15 minutes.

4.  Meanwhile, preheat oven to 375'F.  Pour the mixture into baking dish or divide among ramekins.

5.  While the mixture comes to room temperature, roll out puff pastry.  Roll out enough to cover the baking dish/ramekins, allowing a bit of and overhang.


6.  Cover bowl with pastry.  Cut vents with a knife on top of the pastry.

7.  In a small bowl, whisk egg yolk with water.  Brush the egg wash over the pastry.  Let prepared bowl sit in the refrigerator for 15 minutes.

8.  Place bowl on a cookie sheet and bake until top is golden brown about 25 minutes.  Remove from oven and let cool a bit.  Serve warm.