By Devi Poojari
December 29, 2023
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Topped off with a buttery and flaky puff pastry crust, this creamy filling of chicken with vegetables is the meal you will want to feel cosy with, while spending time indoors. Tap to see the recipe.
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1 onion, diced 1 carrot, chopped ½ cup green peas 1.5 cups cooked chicken, shredded 1 stock cube + 1 cup hot water ¼ cup flour 4 tablespoons butter ½ teaspoon turmeric powder 1 teaspoon chopped thyme ¼ cup heavy cream 2 teaspoons red chilli flakes 1 tablespoon black pepper 1 puff pastry sheet 1 egg Salt, to taste
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Heat a tablespoon of butter in a pan and sauté the onions until softened.
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Add the carrots and cook for 3-4 minutes before adding the green peas and continuing for another couple of minutes.
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Add the turmeric and thyme and combine well for the flavours to mingle, before adding the chicken and sautéing for 3-4 minutes.
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Transfer to a bowl and heat the remaining butter with the red chilli flakes in them.
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Add the flour and mix well to ensure there are no lumps, while you dissolve the stock cube in hot water.
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Start pouring the stock gradually into the pan as you continue to stir with a spoon and let the mixture become a smooth liquid.
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Add the vegetable and chicken mixture and season with salt and pepper.
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Add the heavy cream to the mixture and allow it to thicken and get to a semi-solid consistency.
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Take it off the heat and transfer to a baking dish while you crack the egg and whisk it well.
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Roll out the puff pastry sheet over the rims of the baking dish, covering the filling entirely.
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Brush the egg on top of the pastry and bake in a preheated oven at 190°C for 25-30 minutes until the crust is golden-brown. Serve hot.
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