Chicken Pot Pie Pockets

Here's a new recipe for all the people who wonder what can they prepare for kids to eat, which has protein and vitamins and also looks ,sounds and tastes yumm!!.... Chicken Pot Pie Pockets :)

I love eating KFC potpie and that's something I love to eat whenever I want chicken without oil :)
So as my nature goes, I wonder how can i make it???..  not lots of quantity but something bite size or may be which can be finished in 2 -3 bites max and kids also would love it...hmmmm... so i came up with my own pocket pot pie :D

Hope ye guys love it!!

 
 Chicken Pot Pie Pockets


 
Ingredients:

  •     1 skinless, boneless chicken breast, shredded
  •     1/2 cup sliced carrots
  •     1/2 cup frozen green peas
  •     1/2 cup red bell pepper
  •     1/3 cup butter
  •     1/3 cup chopped onion
  •     2 tbsp all-purpose flour
  •     1/2 teaspoon salt
  •     1/4 teaspoon black pepper
  •     1 cup chicken broth
  •     1/3 cup milk
  •     6 pastry sheets
  •     1/2 cup mozarella shredded cheese
  •     2 tbsp corn flour
  •     2 big potatoes boiled,meshed and pureed
  •     1/2 cup celery stalk (optional)
  •     6 silicon cupcake molds
  •     1 teaspoon chopped fresh thyme leaves (optional)
  •     2 tbsp minced fresh parsley (optional)

Method:
  •    Preheat oven to 200 degrees C.
  •    Melt the butter in a saucepan, add onions,carrots,green peas,bell pepper,celery stalk and fry till they are cooked 50 %.
  •    Add salt and crushed pepper.
  •    Mix together chicken broth,all purpose flour and corn starch.
  •    Add shredded chicken pieces to the onion and veggies mixture.
  •   Cook for 5 mins.
  •   Add corn starch and flour mixture and cook for 5 mins.
  •   Mix together milk and potato puree.
  •   Add the puree to the chicken mixture and cook for 2 mins.
  •   Add parsley and thyme.
  •   Let the mixture cook for another 2 mins till it solidifies a little
  •   In a cupcake baking pan, arrange the silicon cupcake molds and arrange individual pastry sheets and put  the stuffing.
  •  Top it off with cheese and bake for 15-20 mins or till the pastry sheets are brown and crunchy.
  •  serve with sauce of your choice or just gobble it as it is.

Tips:
  • This recipe can be modified to suit the Asian taste, by omitting the celery stalk,milk and potato puree.
  • Instead add cubed potatoes and add garam masala powder,tandoori masala powder and coriander powder.

Enjoy Eating!! :)

   
Prasanna Hede
Prasanna Hede

1 comment:

  1. These look like a fun little dish to make. I would even use them as an appetizer. Party perfect.

    ReplyDelete