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


  • 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

  1. Heat the oil in a medium pot. Add the onions and garlic and sauté on a medium-low heat until translucent.
  2. Add the butter and melt. Add the flour and cook for 1-2 minutes.
  3. Add the chicken stock whisk until smooth and thickened.
    Season with salt and pepper
  4. Add the chicken, mixed veg and cream and stir to combine. Simmer for 2 minutes.
  5. Transfer the filling to a container and chill in the fridge until cool.
  6. Preheat the oven to 180C
    On a lightly floured surface, roll out the puff pastry and dust with flour to prevent sticking.
  7. Use a bowl or small plate to cut pastry disk 2cm larger than the ramekins.
  8. Spoon the chicken filling into ramekins and sprinkle extra black pepper.
  9. Brush the exterior edges of the ramekins with egg and cover with a puff pastry disc.
  10. Press and pinch the edges. Brush the tops with egg. Repeat the process for all ramekins.
  11. Transfer onto baking sheet and bake in the oven for 20-25 minutes or until pastry is golden brown.


  • 6 teaspoon cookies
  • 150g Beacon Heavenly Hazelnut & Caramel Crunch
  • Sprinkles, to decorate

How To Make Chocolate Teaspoons

  1. Break the milk chocolate into a bowl and melt in the microwave, stirring every 30 seconds.
  2. Dip the bottom half of the teaspoon shaped cookies into the melted chocolate, let the excess chocolate drip.
  3. Transfer to rack or plate, top with the sprinkles and allow to set.

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