Quick and Easy Chicken Pot Pie

What's quick and easy to cook, yet nutritionally-balanced and yummy to boot? (Operative words being "quick" and "easy") It's chicken pot pie complemented with a salad bed of fresh crisp greens.

It's Chicken Pot Pie complemented with a bed of fresh crisp greens and a glass of fresh kalamansi juice.
 (Caveat : You'll need some store bought frozen puff pastry on hand, otherwise, forget about "quick" and "easy"!) 

Just the thing when you've got about an hour plus preparation time and expecting some company for a quick lunch.  I was looking forward to a lunch visit from my childhood friend and her family who were making a pitstop at my place en-route to Singapore.  They were bringing their gorgeous 8-month old twins for their first visit back to her hometown in Ipoh, a town about 2 hours drive north of Kuala Lumpur and were now on their way back to Singapore. As it's a 4 to 5 hour drive south from Kuala Lumpur to Singapore, I didn't want to prepare anything too heavy or loaded with too much carbs out of  consideration for the driver. A full belly and heavy lids are not the best combinations for a long, afternoon drive!


The Ingredients (Serves 4)

From top left (clockwise): Swiss button mushrooms and a sprig of fresh thyme,  sliced leeks, cubed chicken meat and chopped celery 

1 chicken breast meat and 1 whole chicken thigh, deboned and cubed
2 celery sticks
200g fresh swiss brown button mushrooms
2 stalks of leek
1/2 teaspoon finely chopped garlic
250 ml of fresh chicken stock
1/3 cup of heavy cream
1/2 teaspoon of fresh thyme
1dried bay leave
Freshly grated black pepper and salt to taste
Grated nutmeg (optional)
1 tablespoon of oil
1 tablespoon of butter (optional)
2 tablespoons of plain flour

Storebought frozen puff pastry sheets (this is why it's quick :))


Methodology in Pictures

First, marinate the cubed chicken pieces with a teaspoon of sea salt and then dust with 2 tablespoons of plain flour

Heat up a pan/wok with a tablespoon of oil and a tablespoon of butter.

When oil/butter is heated up, gently sautee the garlic and chopped leaks for a minute or 2.

Add in the marinated chicken and toss it around with a spatula for a few minutes before including the mushrooms.

Throw in all other ingredients ( you may use any other vegies - carrots, potatoes or peas) . Cook for a few minutes

Include your chicken stock, thyme and bay leave and let stew simmer for a 5-7 minutes. The bay leave and thyme adds a subtle yet aromatic flavor to the dish.

Mix a table spoon of plain flour into 20 ml of water and thicken the stew.  Season with salt and black pepper. Grate in some nutmeg .(just a little - less than a pinch). Check for taste.

Include the thickened cream at the end

Remove the bay leave and thyme sprigs. Fill up 4 oven proof ramekins with the chicken stew leaving no less than an inch from the brim of the dish.

Cut squares from your puff pastry sheet large enough to drape over your ramekin as shown in the picture.

Preheat your oven at 200 degrees celsius and bake for 15 minutes or when crust is golden browned and all puffed up.

The finished product ... it's fun as you can dress it up any way you like, with any old salad combinations you like!