Use satay sauce to make a chicken pot pie filling with a difference.
Ingredients
1 tablespoon vegetable oil
600g chicken thigh fillets, diced
1 brown onion, finely chopped
1 carrot, halved lengthways, then thinly sliced crossways
1/2 red capsicum, diced
100g green beans, trimmed and cut into 1cm lengths
200g packet Passage to Asia Satay Chicken Stir-fry Sauce
1 tablespoon plain flour mixed with 2 tablespoons water
1 sheet ready-rolled frozen puff pastry, just thawed
milk or beaten egg, to glaze
1 teaspoon sesame seeds (optional)
Method
Preheat oven to 220°C
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
Increase heat and add vegetables. Stir-fry for 4 minutes or until vegetables are just tender
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
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.
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.
