Description
Flaky pastry meets a savory chicken and mushroom filling in these individual pot pies. Perfect for a comforting weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) chicken
- 4 shitaki mushrooms
- 1 cans of button mushroom
- 1 potato
- 1 carrot
- 1 onion
- few stalk of spring onion
- Oyster sauce
- pinch of salt
- soya sauce
- dark soya sauce
- 1 cups (227 g) plain flour
- pinch of salt
- 1 cups (227 g) chilling butter cubes
- 2/3 cup chilled water
Instructions
- Sift the flour and salt into a mixing bowl.
- Rub the butter cubes into the flour until the mixture resembles fine breadcrumbs.
- Put the mixture on a plastic sheet, cover with another plastic sheet, and roll into a roughly 25 cm square.
- Fold the lower third of the pastry over the center third, and the top third down over that.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Remove from refrigerator. Roll into a flat sheet and repeat the previous folding step.
- Repeat the previous two steps.
- Cut the pastry sheet to the mold shape using a cookie cutter.
- Place the mushroom chicken in a dish and cover with the pastry.
- Bake at 400°F (204°C) for 20 minutes, until the pastry is brown and flaky.
- Cool and decorate with fresh basil leaves.
Notes
- For richer flavor, sauté the mushrooms and onions before adding them to the filling.
- To make ahead, prepare the filling and pastry separately; assemble and bake just before serving.
- If you don’t have oyster sauce, a combination of soy sauce and a touch of chicken broth can be substituted.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pot pie
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
- Cholesterol: 100