Chicken Pot Pie In Vol Au Vents

INGREDIENTS

1 pack of ready made vol au Vents pastry

For the filling:
1 onion sliced
1 cup cubed chicken fillet.
½ green pepper cubed
5 sliced mushroom

1 sweet potato cubed
1 carrot cubed
½ small butternut cubed

Sauce:
1 packet Ina parmans or spur black pepper sauce
1 cup fresh cream

METHOD

Egg & bake Vol au Vents & leave to cool

Filling:
Slice 1 onion & braise in ghee (Clarified butter). Add 1 cup cubed chicken fillet.
Add: 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon garlic flakes, 1 teaspoon jeera, 1 teaspoon green chillie/garlic paste.
Cool until chicken is tender. Then add ½ green pepper cubed and about 5 sliced mushrooms and cook till soft
In a separate pot:
1 sweet potato cubed
1 carrot cubed
½ small butternut cubed
Cook in ghee (Clarified butter) with salt, black pepper, green chillie /garlic paste, veg spice. Cook till tender

Sauce:
1 packet Ina parmans or spur black pepper sauce and cup fresh cream. Heat through with 1 tablespoon butter. Mix cooked chicken, veg & sauce together. Heat and fill vol au vent. Close tops & serve immediately
Enjoy!

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