4seasons world

Sekarang nie dh start keje.. Sngt letih tp mmg dh adat klu dh keje so just take it as a challenge to me to be a better person in life. Dh keje bru tau mcm mane susah mak ayah cri duit untuk kite.. Sngt susah.. Tp bile dh dpt duit sngt berbaloi.

Tuesday, October 16, 2012

Chicken Pot Pie

Chicken Pot Pie
Recipe adapted from Donna Hay’s Instant Entertaining
(Serves 4)
- 200g boneless chicken fillet, cut to bite sized chunks
- 1 leek, sliced thinly (see cooking note 1)
- 1 tbsp olive oil
- 2 tsp herbs (you can use sage, rosemary or thyme)
- 1 potato, peeled and diced
- 1 2/3 cup chicken stock
- 3 tbsp heavy/thickened cream
- 150g frozen vegetables (I use assortment of frozen carrots, peas and long beans)
- sea salt and freshly cracked black pepper
- 250g frozen puff pastry, thawed overnight in fridge or at room temperature for about 1/2 to 1 hour (see cooking note 2)
- 1 egg, beaten
- water
- oven
- pastry brush
- oven-safe shallow dish (the type without handle; you can substitute with ramekins)
- a work surface dusted with flour
- a rolling pin dusted with flour

1. Heat oil in a large pan and add leek. Cook for about 4 minutes, or until soft.
2. Add chicken, potato, herbs and chicken stock. Simmer for about 10 minutes (with lid partially closed) and add the frozen vegetables.
3. Continue simmering for another 5 minutes, or until the chicken are cooked and potatoes are soft. Stir through the cream and season with salt and pepper.
4. Spoon the mixtures into ovenproof dishes.
5. Dust the roller and surface you are working on with some flour. Cut a portion of the puff pastry.
6. Roll out the dough as thin as you can (about 1 to 3 mm). Cut out a piece of rolled puff pastry dough to cover the dish. Secure the edges with water.
7. Crimp the edges with a fork and poke holes (very gently) all over the top with the fork.
8. Using a pastry brush, brush egg all over the puff pastry so that it will have a nice sheen after baking.
9. Bake in preheated oven of 200C (392F) for about 15 minutes, till the puff pastry is puffy and golden brown.

Credit : www.noobcook.com

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