July 18, 2011
This rendition of the old-fashioned, heartwarming original is so yummy, I don’t even miss the cream. With simple ingredients and straightforward preparation/cooking, the results are delicious. Also, using individual ramekins always make for good presentation and works for easy transport for lunch the next day.
- 1 whole chicken
- 3 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 1 large potato, peeled/diced/cooked
- 3/4 cup frozen sweet peas
- 2 tbs finely chopped fresh parsley
- 1 large egg lightly beaten
- 1/2 cup all purpose flour
- 1 frozen puff pastry sheet, thawed
- 1/4 cup unsalted butter
- rock salt & fresh ground pepper
As suggested from the Masterchef cookbook, instead of boiling a whole raw chicken to cook and make the broth, we skip the step and buy a whole rotisserie chicken and a quart of low-sodium chicken broth which cuts our prep/cooking time in half.
While the oven preheats to 400°F melt the butter over medium heat in a pot or deep pan. Add carrots, celery, and onions and season with salt and pepper. Cook and stir for 5 minutes or until vegetables are tender. Sprinkle vegetables with flour, cook and stir until flour dissolves. Whisk in the broth, stirring to prevent lumps. Simmer and whisk for 10 minutes, or until sauce starts to thicken.
Mix in the potatoes, peas, parsley and shredded chicken. Season again with salt and peppers. Simmer for 1 or 2 minutes, stirring until all the ingredients are well-combined. Remove from heat.
Roll out the puff pastry on lightly floured surface. Cut the pastry in 4-6 squares, depending on size of ramekins.
Fill the ramekins with filling and cover each with pastry square. Press the dough around the rim to form a seal.
Brush egg wash on top of pastry. Set individual pies on a baking pan and transfer to oven. Bake for 20minutes, or until pastry is puffed and golden.
With this simple recipe and classic combination of savoury filling topped with flaky crust, you can’t go wrong. Enjoy!
Recipe from Masterchef cookbook