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Chicken Pot Pies

Chicken Pot Pies

<15 mins Easy Dessert

<15 mins

Easy

Prep + Cook Time

10 mins

Ingredients

Serves 1L

Skill Level

Easy

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Ingredients

Pie Dough

3tbs F&N Full Cream Evaporated Milk

250g plain flour

125g unsalted butter

1tbs sugar

1 large egg

½ tsp baking powder

½ tsp salt

 

Chicken Stuffing

150ml F&N Full Cream Evaporated Milk

2 boneless chicken thigh

1 medium yellow onion

1 medium carrot

1 small potato

100g bacon

1 clove of garlic

 

Roux

25g butter

25g flour

 

Preparation

Pie dough

  1. Placed all the ingredients into the stand mixer bowl
  2. Mixed with paddle attachment till dough is formed
  3. Cling-wrap dough and rest in chillier (1hr)
  4. Roll dough to 3-5mm thickness and rest in chiller (30mins)
  5. Cut out desired size of pastry to cover ramekin

 

Chicken Stuffing

  1. Cut chicken thigh into cubes
  2. Chopped up onions, carrots, potatoes
  3. Cut bacon into strips
  4. Sauté the bacon and chicken cubes till golden brown, then remove and set aside.
  5. Cook chopped vegetables in the pan until slightly soft.
  6. Add the chicken and bacon back into pan
  7. Add F&N Full Cream Evaporated Milk into the pan and bring it to a simmer
  8. Add roux in to thicken and season with salt and pepper
  9. Fill ramekins with chicken stuffing and cover the top with the pie dough
  10. Seal the sides and poke 2 holes in the center of the dough to allow steam to escape when baking
  11. Brush with egg wash.
  12. Put into preheated oven 180°c.
  13. Baked till golden brown (about 15 - 20 mins).

 

Roux cooking

  1. Melt butter in a pot.
  2. Add flour to the melted butter.
  3. Cook on low heat until the flour taste is gone.
 
 
2025-03-10 09:41:00