CHICKEN POT PIES

CHICKEN POT PIES

INGREDIENTS/METHOD
Made pies for supper yesterday, but slightly different to normal.
Chicken Pot pies, so all the filling is at the bottom and it’s covered with a piece of pastry…
I made in individual ramekins, mostly so everyone can have enough pastry to go with their pie.
And the excess pastry, I cut into strips, then baked for those who needed extra for dipping.
I braised 2 small onions with 4 carrots cut quite small.
Added 2 cloves of garlic, 1 chicken stock cube, 1 tablespoon cajun spice.
When the onions were well browned, I added the chicken (500g cubed) and frozen peas (about a cup) with one packet of white onion soup, 1/2 tub of cream, about 2 cups of milk, salt and pepper, 1 tablespoon chicken spice, waited till everything thickened nicely.
Dished into ramekins, egg washed the side and put on a disk of pastry, poked a hole, topped with more egg and sesame seeds.
Oh, I was able to fill 7 ramekins.
Baked @ 200 deg C for about 15minutes.

SOURCE/PHOTO: Sa-eeda Daniels