peri-peri-chicken-pot-pie

Peri-peri chicken pot pie

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by Simplebutsplendid
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During the cooler winter months I find comfort in the classics. One of those that I have spiced up a little is a chicken pot pie. I have transformed this classic by using a little peri-peri spice and some Portuguese chilli sauce.

It honestly just feels like a warm hug on a cold day!

Let’s get cooking…

Start by browning the chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.

Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the flour and allow it cook out for 2-3 minutes. Add in the stock, milk, lemon juice, chilli sauce and water and bring to a boil.

 The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat and add in the cream. Place pie filling into an oven proof dish, measure out and the puff pastry to fit on top of the dish and gently place it on the filling. Brush with milk, cut 3 vents in the middle of the pastry lid and bake at 180 for 35-40 minutes until golden.

Serve with a crisp salad.

Peri-peri chicken pot pie
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Peri-peri chicken pot pie

Recipe by SimplebutsplendidCourse: Recipe
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 500g chicken thigh, diced

  • 2 carrots, diced

  • ½ onion, diced

  • 1 bell pepper, diced

  • 1 tsp ginger and garlic paste

  • 2 tblsp Portuguese chilli sauce

  • ½ lemon, juiced

  • 1 tsp peri-peri seasoning

  • 150 ml single cream

  • 1 tsp dried thyme

  • 1 cup milk

  • 1 cup water

  • 1 stock cube

  • 2 tblsp flour

  • Salt

  • Pepper

  • Oil

  • Puff pastry, I used readymade

Directions

  • Brown chicken in oil, once nicely browned add in the ginger and garlic paste, peri-peri seasoning, thyme, salt and pepper. Stir for a minute and once fragrant add in all the vegetables.
  • Allow the veg to cook and colour slightly. Once it begins to soften sprinkle over the flour and allow it cook out for 2-3 minutes
  • Add in the stock, milk, lemon juice, chilli sauce and water and bring to a boil.
  • The sauce should begin to thicken, turn down to a simmer until sauce starts to coat the back of a wooden spoon. At this point turn off the heat and add in the cream
  • Place pie filling into an oven proof dish, measure out and the puff pastry to fit on top of the dish and gently place it on the filling
  • Brush with milk, cut 3 vents in the middle of the pastry lid and bake at 180 for 35-40 minutes until golden
  • Serve with a crisp salad

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Simplebutsplendid