Description
Flaky pastry meets a savory chicken and mushroom filling in these individual pot pies. Perfect for a comforting weeknight meal.
Ingredients
Units
- 1 lb (454 g) chicken, diced
- 4 shiitake mushrooms, sliced
- 1 can button mushrooms, drained and sliced
- 1 potato, diced
- 1 carrot, diced
- 1 onion, diced
- few stalks of spring onion, sliced
- Oyster sauce
- Soy sauce
- Dark soy sauce
- 225 g plain flour
- pinch of salt
- 1 cup (227 g) chilled butter cubes
- 2/3 cup chilled water
- 1 egg, beaten (for egg wash)
Instructions
- Dice the chicken, potato, carrot, and onion. Slice the shiitake and button mushrooms, and slice the spring onion.
- Heat a little oil in a pan over medium-high heat. Sear the diced chicken separately until browned on the outside — don’t poach it in the sauce; color on the meat matters here. Remove and set aside.
- In the same pan, sauté the onion, shiitake, and button mushrooms until fragrant and softened, for richer flavor.
- Return the seared chicken to the pan along with the potato and carrot; cook until the chicken is cooked through and the vegetables begin to soften.
- Stir in the oyster sauce, soy sauce, dark soy sauce, and the spring onion.
- If the sauce looks loose, let it reduce for a few extra minutes on the heat before filling the pies.
- Remove from heat and set the filling aside to cool slightly while you make the pastry.
- 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 cooled filling in a dish, brush the rim with egg wash, and cover with the pastry, pressing firmly to seal.
- Cut a small vent in the top of the pastry to let steam escape.
- 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