Prep:  10 minutes
Cook:  30 minutes
Serves:  4
Average: 4.4 (29 votes)
Recipe by: Passage to Asia
Use satay sauce to make a chicken pot pie filling with a difference.

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Satay Chicken Pot Pies
  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.
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