Chicken Pot Pies Recipe

Share on print
Print
Share on facebook
Share
Share on twitter
Tweet
Share on email
Email

Ingredients

  • 80g Ghee
  • 300g thinly sliced Red Onion
  • 2 tsp Salt
  • 1kg small chunks diced Chicken Fillet
  • 2 finely chopped cloves of Garlic
  • 3 Tbsp Mudgeeraba Spices South Indian Vegetable Curry Masala
  • 200g Potatoes, diced
  • 150g Carrots, diced
  • 100g frozen Peas
  • 2 Rashers of Bacon, finely chopped
  • 11/2 cups Coconut Cream or Cream
  • 1/2 cup Water
  • Salt to taste
  • 2 tbsp Cornflour
  • 1/2 cup Water
  • 3 Eggs, hard boiled
  • 1 egg, mixed with a tbsp water for egg wash

Directions

  1. In a pan heat ghee, add onion, salt and fry until golden and crispy. Remove from the pan and set aside. In the same pan seal chicken, bacon and vegetables quickly on high heat. Add liquids and bring to a boil and simmer covered until tender. Thicken if necessary with a paste made by mixing cornflour and water. Add the fried onion and sliced egg, divide the filling into 6 equal portions in ramekins and top with puff pastry. Brush with egg wash. Bake until golden in a fan forced oven on 160 degrees celsius for approx. 30 mins. Serves 6.
Share on print
Print
Share on facebook
Share
Share on twitter
Twitter
Share on email
Email
×

Cart