Satay Chicken Pot Pies
Prep:  10 minutes
Cook:  30 minutes
Serves:  4
Average: 4.3 (31 votes)
Difficulty:
Cuisine:
Saved:
Indonesian
1374
Recipe by: Passage to Asia
Use satay sauce to make a chicken pot pie filling with a difference.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Satay Chicken Pot Pies
Ingredients:
Method:
  1. Preheat oven to 220°C
  2. Heat oil in a wok over a high heat. Add chicken and stir-fry for 3 minutes. Reduce heat and cook, stirring, for 3 minutes longer
  3. Increase heat and add vegetables. Stir-fry for 4 minutes or until vegetables are just tender
  4. Pour in Satay Chicken sauce and stir to combine. Add flour mixture and stir for 30 seconds until thickened. Divide mixture between 4 x 300 ml ramekins or ovenproof bowls. Set aside to cool slightly
  5. Cut 4 circles of pastry slightly bigger than the rim of the ramekin. Top each pie with a pastry round and press down edges. Lightly brush with milk or beaten egg and sprinkle with sesame seeds.
  6. Place ramekins on an oven tray and bake 15-20 minutes or until pastry is golden brown
Tips & Hints:
  • Filling can be made ahead of time and stored in the refrigerator
  • Make this recipe even easier by meal prepping the filling and freezing for a quick midweek dinner. Follow recipe for filling as per the recipe. Cool and refrigerate until cold. Store in an airtight freezer safe container. Label and date for up to 3 months. Thaw in the microwave or in the refrigerator overnight.
Passage to Asia Satay Chicken sauce shop
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.