Chicken Pot Pie Filling: 2 cooked chicken breast - leftover from last night, shredded 2 tbsp Corn flour 2 cups beef stock 1 large carrot - grated 1 handful of spring onions- chopped Salt and pepper to taste 1/2 Onion - sliced 2 cloves garlic - chopped 1 tsp - thyme - chopped Sauté onion, garlic and thyme. Add in carrot. Add in chicken and stock. Wait until it boils. Thicken with cornflour. Season it to the taste. And turn ofc the heat, add in spring onion. Instant puff pastry.. Cut circle the puff pastry to make the base. Spoon in the filling. Cut another circle to make the top. Seal the edges by pressing with fork. Dont forget to make a small cut on top for ventilation. Bake at180 degree Celsius until golden brown. Enjoy and remember practice makes perfect!! Zoubeida Helwe Rusya Yahaya
Posted on: Mon, 29 Dec 2014 12:22:15 +0000