Chicken Pot Pie & Chocolate Teaspoons
Perfect for Boxing Day when you have leftover roast chicken! Whip up this pie and little after-dinner treat with Golden Cloud and Beacon.
Recipe by: Thando Manyoni
Serves: 4-6
Time: 1 hour 20 minutes
Ingredients:
- 3 tbsp oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tbsp butter
- 2 tbsp Golden Cloud Cake Flour
- 2 cups chicken stock
- ½ cup heavy cream
- 1 cup frozen diced vegetable mix
- 2 cups shredded rotisserie chicken
- 1 sheet puff pastry
- 1 egg, beaten
How To Make Chicken Pot Pie
- Heat the oil in a medium pot. Add the onions and garlic and sauté on a medium-low heat until translucent.
- Add the butter and melt. Add the flour and cook for 1-2 minutes.
- Add the chicken stock whisk until smooth and thickened.
Season with salt and pepper - Add the chicken, mixed veg and cream and stir to combine. Simmer for 2 minutes.
- Transfer the filling to a container and chill in the fridge until cool.
- Preheat the oven to 180C
On a lightly floured surface, roll out the puff pastry and dust with flour to prevent sticking. - Use a bowl or small plate to cut pastry disk 2cm larger than the ramekins.
- Spoon the chicken filling into ramekins and sprinkle extra black pepper.
- Brush the exterior edges of the ramekins with egg and cover with a puff pastry disc.
- Press and pinch the edges. Brush the tops with egg. Repeat the process for all ramekins.
- Transfer onto baking sheet and bake in the oven for 20-25 minutes or until pastry is golden brown.
Ingredients:
- 6 teaspoon cookies
- 150g Beacon Heavenly Hazelnut & Caramel Crunch
- Sprinkles, to decorate
How To Make Chocolate Teaspoons
- Break the milk chocolate into a bowl and melt in the microwave, stirring every 30 seconds.
- Dip the bottom half of the teaspoon shaped cookies into the melted chocolate, let the excess chocolate drip.
- Transfer to rack or plate, top with the sprinkles and allow to set.