Directions: |
Directions:1. Marinate the chicken in garlic and ginger paste and 1 tsp of salt and ½ tsp of pepper and set aside for 30 mins.
2 Preheat the oven to 350º
3. Melt olive oil in a saucepan, add the chicken and sauté until it is cooked. leave it aside.
3. In another saucepan, melt butter, add the vegetables and the seasonings and cook for about 10 mins.
4.Add the flour and cook for another 5 mins. Add 3 cups chicken stock and let it cook until the liquid gets thicker. Turn the heat down to medium and let it simmer.
5. Add milk and mix well and continue simmering..
6. If there is a lot of liquid and the vegetables are cooked, sprinkle some mashed potato flakes to thicken the sauce. If there is not enough liquid add the rest of the chicken stock.
7. When the sauce is the consistency and the vegetables are cooked. remove from the stove.
8. Remove the puff pastry from the freezer and take out one sheet of pastry.
9 In an oven dish, add the chicken and vegetables. Using your fingers brush a little bit of egg on the sides to enable the pastry to stick.
10. Cover the chicken with the pastry. Once it has thawed, ensure the pastry is stuck tight to the edges of the dish with the egg.
11. You can also use ramekins for baking the chicken pot pies and cut up the puff pastry to cover the bowls.
11. Rub egg on the pastry with a brush and make some slits with a knife to let the steam out.
12. Check after 15 mins to see if it is done. If not let it bake for another 15 mins. |
This recipe for Baked Chicken Pot Pie is from