Cherry & Dennis Recipes
Chicken Pot Pie Casserole
雞肉酥皮焗批
Recipe overview
Chicken Pot Pie Casserole is a practical Western family dish for a Hong Kong home kitchen, using supermarket ingredients and twelve reliable steps for four servings.
01
Ingredients
Main ingredients
- 600 g boneless chicken thighs (cut into 3 cm pieces)
- 1 piece carrot (diced)
- 1 piece onion (diced)
- 1 cup green peas (thawed and drained)
- 1 pack frozen puff pastry sheet (thawed as directed)
Seasoning and sauce
- 35 g butter
- 3 tbsp all-purpose flour
- 300 ml milk
- 200 ml chicken stock (low-sodium)
- 1 tsp thyme (dried)
- 1 piece egg (beaten for brushing)
- 1 tbsp cooking oil
- 1 tsp salt
- 0.5 tsp black pepper (ground)
02
Tools
- knife
- cutting board
- frying pan
- wooden spoon
- measuring cup
- measuring spoons
- baking dish
- pastry brush
- oven
- oven mitts
03
Steps
Step 1
Cut the chicken
Pat the chicken dry, cut into 3 cm pieces, and remove large pieces of fat.
Step 2
Prepare the vegetables
Dice the onion and carrot; thaw and drain the peas.
Step 3
Brown the chicken
Heat the oil and brown the chicken over medium-high heat for 6 minutes, turning until golden outside.
Step 4
Soften the vegetables
Add onion and carrot and cook over medium heat for 5 minutes until slightly softened.
Step 5
Add butter and flour
Add butter; once melted, stir in flour and thyme for 1 minute until no dry flour remains.
Step 6
Make the creamy sauce
Add milk and chicken stock in three additions, stirring smooth each time; simmer 5 minutes until the sauce coats a spoon.
Step 7
Add peas and season
Stir in peas, salt, and black pepper; cook for 2 minutes, then remove from heat.
Step 8
Cool the filling
Transfer the filling to a roughly 23 cm baking dish, level it, and cool for 15 minutes so the pastry does not melt.
Step 9
Cover with pastry
Lay the pastry over the cooled dish, press the edges to seal, and cut two small steam vents.
Step 10
Brush with egg
Brush a thin, even layer of beaten egg over the pastry without pooling at the edges.
Step 11
Bake until crisp
Preheat the oven to 200°C and bake for 25 minutes until puffed and golden and the chicken reaches 75°C.
Step 12
Rest and serve
Rest for 8 minutes so the sauce settles before portioning.
Common mistakes
- Hot filling melts the pastry before baking.
- A thin sauce runs out when served.
Tips
Frozen mixed vegetables may replace the carrot and peas.
Cool the filling before adding pastry.
