Enjoy this hearty and creamy mix of colorful veggies and tender chicken, under a layer of crunchy and buttery pastry crust. This could be the perfect comfort food after Eid.
Pie filling
2 chicken breasts
A glug of oil
1 chopped onion
1 chopped carrot
½ stick celery
2 cloves of garlic
Salt and pepper
Handful of green peas
1 tbsp. flour
1 cup of chicken stock
½ a green capsicum chopped
2 tbsp. heavy cream
Pastry dough
1½ cup all-purpose flour
1 tsp. salt
2-3 tbsp. sugar
½ cup butter
3-4 tbsp. ice cold water
Method
In a food processor, add in flour, sugar and salt. Then add diced butter and pulse until the mixture resembles wet sand or until your butter is the size of a pea. Add one tablespoon of ice cold water at a time, and pulse until dough is crumbly, yet holds together when squeezed. Take out the dough on a floured surface, form a ball and wrap it in plastic wrap. Refrigerate for 30 minutes or until firm.
Cut the chicken breasts into bit sized pieces. You can also use leftover chicken korma for this.
With a glug of oil, fry the onion, carrot and celery. Add in the crushed garlic and the chicken. Season with salt and pepper. Cook for five minutes and stir in the green peas. Once the mix is cooked, add in flour, stir and pour in the chicken stock. Stir continuously till you get a smooth silky consistency. Add the capsicum and cream and take it off the stove and into the ramekins.
Preheat the oven at 180 degree Celsius.
Roll out the pastry dough and cut pieces to fit the ramekins. Lay the pastry lids on top of the ramekins, pressing on the sides. Brush the pastry lids with egg wash and bake it for around 20 minutes or till the pie filling is bubbling beneath the pastry lid.