Chicken Pot Pie with OKAZU Chili Miso
This is an easy and simple chicken pot pie recipe that is rich and comforting.
The addition of OKAZU Chili Miso compliments the richness of this classic dish with a delightful umami and spice kick.
The best part about this recipe, is that you can replace the chicken with turkey, leftover rotisserie chicken, and may be adapted to a vegetarian dish by using mushrooms instead of poultry.
Ingredients
- 4 Tbsp butter, cut into cubes
- 4 Tbsp all-purpose flour
- 1 Tbsp OKAZU Chili Miso
- 500ml chicken stock
- ½ cup cooking cream
- 2 cups chicken meat, cooked and pulled
- 1 cup frozen mixed vegetables
- 1 medium onion, diced
- salt and pepper to taste
- 1 egg, beaten (for egg wash)
Directions:
- In a pot on low heat, make a blond roux, by combining the butter and flour, stirring constantly to prevent coloring.
- Add OKAZU Chili Miso, then the chicken stock to make a veloute. Season with salt and pepper and simmer for 20 mins to cook out the flour flavor, stirring constantly. Add the cream to finish. This should have a velvety texture, and should coat the back of a spoon when checked for consistency.
- Stir in the chicken, mixed vegetables, onion and celery to the veloute to make the pie filling.
- Add the filling to the baking container/s and brush some egg wash over the ridges to ensure the crust will stick.
- Cover the containers with the puff pastry, and brush with egg wash for a nice color.
- Bake the pies for 30 mins in the preheated oven at 230℃. Serve and enjoy!
