Chicken Pie

A traditional western style classic, chicken pot pie is pure comfort. Chunks of chicken breast, bathed in a light creamy white sauce is baked to perfection with a golden crust of puff pastry.

Ingredients

For 4 people

1 chicken breast (remove skin and fat, then cut into bite sized chunks)

2 rashers of bacon (optional; chopped up)

1 small box of corn kernels (drained)

5 – 8 Tbsp plain flour

200-300 g unsalted butter

300-500 ml milk

250 ml Heavy cream

Sea salt

Black pepper (freshly ground)

Store-bought puff pastry (2 sheets) – thaw just before you start cooking the pie filling

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Method

1. Heat up a non-stick pan and add a thin layer of oil. When hot, saute the chicken breast cubes.
2. Season with salt and some black pepper. When the meat is half cooked, remove from heat.
3. Clean the pan and fry the bacon bits till crispy. Set aside when done.
4. Heat up another pan/pot. Add the butter.
5. As the butter is melting, add the flour in by whisking the flour into the melting butter.
6. Let the butter cook the flour.
7. When thickened, slowly add the milk in. Whisk continuously so that the flour, butter and milk blends in well with one another.
8. Add in the chicken chunks and bacon bits.
9. Add in the corn kernels.
10. Stir in the cream and let the cream heat up gently.
11. Season with salt and a dash of white pepper.
12. Spoon into 4 oven proof pie bowls.
13. Cut rounds that are slightly bigger than the opening of the pie bowl. The puff pastry should cover at least 1 inch all over the edge of the pie bowl.
14. Quickly place each circular puff pastry piece over each pie bowl. Press the edges so that the pastry sticks to the bowl.
15. Place the 4 bowls into oven (middle portion) for about 20 minutes.
16. Remove when the puff pastries are golden brown.
17. Serve hot.