[Ingredients]
3tbsp olive oil
500g diced chicken
1/2 chopped yellow onion
2 chopped carrots
2 peeled and diced small potatoes
25g flour
1 litre chicken broth
Salt and pepper
125ml double cream
1 sheet thawed frozen puff pastry
30g melted butter
[Steps]
Preheat oven 180degC.
In a large pot over medium heat, warm 2tbsp of oil. Add chicken and cook, stirring until all sides are browned. Transfer to plate and set aside.
Add 1tbsp of oil to pan. Add onion and cook until translucent, about 4mins. Add carrots and potatoes. Stir frequently until they soften, about 5 to 6mins.
Add flour and coat vegetables briefly.
Add chicken broth, bring to boil and cook vegetables until they are tender and mixture has thickened, about 5mins.
Season with salt and pepper. Add in cream and chicken. Stir until just heated thru. Set aside to cool.
On a floured worktop, roll out puff pastry into a large rectangle. Using a 7.5cm pastry cutter, cut out 6 rounds. Using a small cutter, cut a hole in the centre.
Ladle chicken mixture into 6 250ml ovenproof dish. Top with pastry rounds, pinching around the edge to secure. Brush tops with melted butter.
Bake for 20 to 25mins until the crust is puffed and golden. Let cool slightly before serving.
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