Pot Pie Filings
Ingredients
300g Chicken Fillet - wash, cut into small pieces and marinade with Salt & Pepper, 1 tbsp Corn Flour
1 can of Button Mushrooms, sliced
3 Hard Boiled Eggs, cut into 4 pcs @
2 cups of Mixed Vegetables
1/2 Orange Capsicum, cut
1/2 Big Onion, sliced
1 tbsp Minced Garlics
1 tbsp Knorr Haochi Seasoning Powder
1 tsp Black Pepper
2 tbsps Olive Oil
300g Chicken Fillet - wash, cut into small pieces and marinade with Salt & Pepper, 1 tbsp Corn Flour
1 can of Button Mushrooms, sliced
3 Hard Boiled Eggs, cut into 4 pcs @
2 cups of Mixed Vegetables
1/2 Orange Capsicum, cut
1/2 Big Onion, sliced
1 tbsp Minced Garlics
1 tbsp Knorr Haochi Seasoning Powder
1 tsp Black Pepper
2 tbsps Olive Oil
Method
In a pan, heat oil add sliced Onions & capsicum and sauté till soften. Add minced Garlics and mixed vegetables and stir fry till Garlics are fragrant.
In a pan, heat oil add sliced Onions & capsicum and sauté till soften. Add minced Garlics and mixed vegetables and stir fry till Garlics are fragrant.
Add Chicken fillets, stir fry till half cooked and add Knorr seasoning & black pepper. Stir fry till chicken are cooked, set aside.
White Sauce (Recipe from a Jap Cookbook, great for gratin!)
Ingredients
30g Unsalted Butter
30g Cake Flour
400ml Fresh Milk
Dashes of Salt & Pepper
30g Unsalted Butter
30g Cake Flour
400ml Fresh Milk
Dashes of Salt & Pepper
Method
In a pot, melt butter and add Cake Flour. Stir till a smooth batter is formed. Quickly pour the milk and mix the batter well. Keep stiring using a balloon whisk till the sauce is thickened. Add dashes of Salt & Pepper. Set aside.
In a pot, melt butter and add Cake Flour. Stir till a smooth batter is formed. Quickly pour the milk and mix the batter well. Keep stiring using a balloon whisk till the sauce is thickened. Add dashes of Salt & Pepper. Set aside.
Mash Potatoes
Ingredients
3 Large Potatoes
100ml Fresh Milk
60g Cream Cheese
1/2 tsp Chicken Stock Seasoning (I used Vegetarian Mushrooms Granules)
Dashes of Black Pepper
3 Large Potatoes
100ml Fresh Milk
60g Cream Cheese
1/2 tsp Chicken Stock Seasoning (I used Vegetarian Mushrooms Granules)
Dashes of Black Pepper
Method
In a pot of water, boil the 3 potatoes for 45 mins or until the potatoes turned soft. Pour away hot water and add ice water to easily remove the potato skin and discard the skin.
In a pot of water, boil the 3 potatoes for 45 mins or until the potatoes turned soft. Pour away hot water and add ice water to easily remove the potato skin and discard the skin.
Mash the potatoes and transfer to a clean pot. Add Milk, Cream a Cheese & Chicken Stock granules and cook over medium heat. Keep stirring until all ingredients are mixed well. Set aside.
Pot Pies to Oven
Prepare 6 Cocottes in a baking tray. First add a tablespoon of White Sauce, follows by filings & 2 pcs of Hard Boiled Eggs then fill up 2 tbsps of White Sauce. Lastly top up Mashed Potatoes.
Bake at 220 deg Celsius for 15 mins in a preheated oven or till parts of the Mashed Potatoes turn brown. Best to serve while it is hot. Otherwise you may heat it up in a microwave oven for 1 min before serve.
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