500g chicken fillets (cubed)1 onion (sliced)1 bay leaf (optional)1 tablespoon oil1 teaspoon ground garlic1 teaspoon ground green chillies½ teaspoon salt½ teaspoon white pepper1 teaspoon dhana jeeroo powder (coriander cumin)½ cup frozen mixed veg (rinsed)2 tablespoon butter2 tablespoon flour¾ cup water2 tablespoon Knorr vegetable soup¼ cup cream1 tablespoon chopped thyme Today puff pastry doughFlour (for rolling out the dough)1 beaten egg
1. Saute onion with bay leaf in oil till translucent. Then add in garlic, spices and chillies and braise till fragrant.2. Add in chicken and mix in. Cook till sealed, then remove bay leaf.3. And in veg and cook till the veg is tender.4. Remove from pot into a bowl and leave aside.5. Mix the soup powder with water.6. In the same pot, hlllllllleat butter, add the flour, whisk in making a roux.7. Then add in soup mixture and cook for 2min until it has thickened.8. Now add in cream and thyme, whisk in. Put heat off on stove.9. Then add in chicken and veg and mix in. 10. Preheat the oven to 180-200ºC. 11. Spray cupcake/muffin tin very generously with nonstick cooking spray.12. Lightly flour the counter and roll the puff pastry out till half it's thickness. 13. Cut the dough into 8 big circles and 8 smaller circles.14. Place the bigger circles of puff pastry in the greased muffin cups.15. Divide the pie mixture evenly between the cups. They should be ¾ full.16. Place the small circle of dough ontop. 17. Press the edges of the bigger circle down with a fork onto the smaller circle, closing pies.18. Brush with egg and poke the center of pie with a fork. 19. Bake in the preheated oven for 20-30min or until they are golden brown and puffed.20. Let the mini pot pies stand for a few minutes before removing from the muffin tin to serve.
INFO & TIPS
Note: I used cupcake pans, so it was smaller in size but I had double the pies.
I served with my creamy chicken corn soup. Search for the recipe and it will come up.