How To make Asian Chicken Pot Pie
4 6-Ounce Boneless And Skinless Chicken
breast 1/2 Teaspoon Chinese black vinegar
1 Head broccoli
1/2 Pound water chestnuts
1 Large carrot
1 Stalk celery
1 Small bokchoy
2 Tablespoons olive oil
2 Tablespoons cornstarch
1/2 Teaspoon Chinese 5 spice
Salt and pepper to taste 3 garlic cloves -- chopped
2 Tablespoons chopped onion
1 Teaspoon chopped ginger
1 Cup chicken broth
8 Sheets phyllo dough
2 Tablespoons melted butter
1 Tablespoon chopped Chinese chives
4 Large rosemary sprigs
Cut chicken into 2-inch strips. Cut all vegetables into 2-inch strips and blanch. In a large skillet over high heat, saute the chicken strips with the vinegar. Add in the cornstarch. Season with 5 spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes. Check seasoning. Chill. Layer four 1/2-inch sheets of phyllo dough, brushing with butter in between sheets and place in a four inch pie tin. Repeat the process for four pans. Divide equally the chicken mixture on each pan. Add chives. Fold the corners into the center. Bake in a 400 degree oven for 12 minutes. Transfer immediately to serving plates and garnish with rosemary sprigs.
How To make Asian Chicken Pot Pie's Videos
CREAMY Chicken Miso Mushroom Pot Pies | #CookWithMe | Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Chicken Pot Pie Recipe (Chinese)
This chicken pot pie is simple and delicious!! #shorts #chickenpotpie #potpie #recipe #comfortfood
Curry Chicken Pot Pie
This Curry Chicken Pot Pie topped with instant prata is a Singaporean twist on a classic comfort dish. The creamy chicken filling is packed with loads of heritage flavour and the right spice kick thanks to Batu Lesung Spice Co.'s Classic Curry paste, which made it a breeze to put together too.
Full recipe:
Music: 'Tenderness' from bensound.com
Butter Chicken Pot Pie | Spicy Chicken Pie Recipe | Easy Chicken Pot Pie Recipe
In this video I show you how to make butter chicken pies. The perfect winter food with a South Asian twist, these pies are great for freezing and dinner parties.
Ingredients:
Marinade
1.2kg Boneless Chicken
2 Tbsp Olive Oil
¾ Tsp Salt – Adjust to taste
1 Tsp Tandoori Masala
1 Tsp Chilli Powder/Basaar Mix
½ Tsp Garam Masala
1 Tsp Coriander Powder
1 Tbsp Ginger & Garlic Paste
1 Tsp Dry Fenugreek Leaves
Butter Chicken:
200g Butter
3 Large Onions – Sliced
2 Tsp Ginger & Garlic Paste
10 Cashew Nuts
1 Tsp Cumin Seeds
2 Tomatoes Chopped
2 Tsp Chilli Powder/Basaar Mix
¾ Tsp Paprika
400ml Boiled Water
1 Tsp Salt
1 Tsp Tomato Puree
2 Green Chillies – Chopped
¾ Tsp Coriander Powder
¾ Tsp Brown Sugar
½ Tsp Garam Masala
¾ Tsp Dry Fenugreek Leaves
Fresh Coriander As Required
Pies:
Shortcrust pastry – Ready rolled
Beaten Egg
***********************************************************************************
Make Sure To Subscribe, Like, Comment Down Below and Share! Thanks for Watching!
A young British Pakistani Cook, with a passion to cook and inspire others.
Follow me on Instagram:
Official Facebook Page:
TIKTOK:
*********************************************************************************
#Chickenpies #Butterchicken #Butterchickenpies #Pies #Winterpie #meatpie #chickenpie #butterchickenrecipe #shortcrustpie #shortcrustpastry #chickenpotpie #potpie #minipies #spicychickenpie #indianchickenpie #piecrust #savourypie #chickenpiefilling #piefilling
Chicken Pot Pie (As Made By Wolfgang Puck)
Read more! -
Recipe!
2 pounds cooked boneless, skinless chicken, shredded
Salt
Freshly ground black pepper
4 tablespoons vegetable oil
4 tablespoons unsalted butter, at room temperature
4 tablespoons all purpose flour
1/2 pound red-skinned potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch cayenne (optional)
2 cups good-quality canned chicken broth
1-2 tablespoons heavy cream
1/2 cup shelled fresh peas or frozen peas
approximately 1/2 pound frozen puff pastry, defrosted following package instructions
1 large egg
Melt the butter in a large, tall saucepan. Add flour and whisk to ensure there are no lumps before adding the chicken stock. Cook out this mixture for 5-10 minutes while continuously stirring. Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning. Add the cream now and stir to combine. Next, add the shredded chicken potatoes, carrots, onion, and garlic to the sauce. Cook the vegetables in the sauce for 2-3 minutes. Transfer the filling into a clean bowl and chill in the fridge for 1 hour, or until cool.
Preheat the oven to 400˚F / 200 ˚C.
Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn’t stick to your work surface. Use a bowl or plate about an inch larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
Carefully spoon in your chilled filling into your dish.
Break the egg in a small dish and add a tablespoon of water or cream. Whisk with a fork and brush this egg wash on the edges of your dish. Brush a little of your egg wash on the rim of your dish. Lay your pastry over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure. Then brush the top and sides with more egg wash. Place your pot pies on a large baking sheet and bake for 25-35 minutes. Until your pastry is a nice golden, dark brown and there are no more greyish raw patches.
Let cool for 5 minutes before serving. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission