An easy, make ahead, scrumptious dinner in individual portions, or a big one for a Sunday lunch.
I made this with ready puff pastry, but you can make your own short crust – much easier than making puff from scratch. Rough-puff could work, too!
Ingredients:
500 G Chicken Thigh – I used Fresh to home packaged chicken thigh
1 roll premade puff pastry – I used Unroll
1 cup frozen, meal prepped mire-poix (recipe and meal prep method in the blogs)
1 Maggi chicken bouillion cube
¼ cup frozen Peas
¼ cup frozen corn
50g garlic, smashed
Parsley, salt pepper, chilli flakes – all to taste
25g butter
25g olive oil
50g Maida
250ml milk
250ml water
Cheese is optional, please add some if you like.
Method:
Prep the chicken –
Heat a little olive oil, add garlic pods, sear chicken thighs on both sides on high heat. Season with Salt and Pepper.
When browned well, add a dash of water, cover and braise till cooked through. Remove from pan, reserve any pan juices and the garlic.
When cool, shred the chicken with a frok, and also shred the garlic.
Prep Sauce –
Add a little more olive oil to the pan, saute the mire-poix.
Add butter, add flour, and stir till golden and coating the mire-poix.
Warm the liquids, add them and stir/whisk constantly till combined.
Add chilli flakes, parsely, maggi cube.
Simmer till thickened.
Prep vegetables –
steam or microwave frozen vegetables until just cooked.
Add chicken, garlic, vegetables to the thickened sauce, and stir well to combine.
Allow this mixture to cool.
Prep pie Dish –
Thaw the frozen pastry for 30 min before you attempt to line your pie dish.
Use a 9” pie dish or casserole (I used a loyal bake and serve of mine). Thin down the pastry if needed, and cut it to fit the dish. It should cover the base and all side, with a little bit protruding over the edge.
Use the remaining sheet to create a thinner top – with just enough over hang to fold under the base sheet.
Fill the cooled filling into the base, and lay the top over. Crimp the edges with a fork, and cut a few air holes into the top with a knife. Be creative here- make a pattern if you want.
Bake in a 220 degree oven for 30 min or till the crust is golden and the mixture is bubbling.
Cool for 15-20 minutes (to let the mixture inside set) before cutting into it.
Serve with a fresh salad.
Enjoy!
