Velle Cooks \\ Salmon Patties and Chicken Pot Pie

 

The chicken pot pie crust using frozen prata. While I set the salmon to bake in the oven, I started on the chicken pot pie filling.

Chicken Pot Pie

For the pot pie filling, I used chicken thigh as they are much more tender as compared to chicken breast. Added frozen vegetables, chicken stock, butter and flour. Stir to a thick consistency.

1. Chicken thigh cube to bite size pieces. Poach in boiling water for 15 minutes. Reserve the chicken stock used for poaching.
2. In a pot, add a thick slab of butter. On low heat, melt the butter. Add one finely diced yellow onion and saute until translucent and slightly soft.
3. Add 6 tbsp of plain flour and cook off the flour until it turns slightly pasty. Add 3 ladles of chicken stock followed by half a cup of fresh milk. Stir until the liquids thicken up into a creamy sauce.
4. Season with black pepper, fresh thyme, 1 tsp salt and 1 bay leaf. Add the chicken and frozen vegetables and stir for a few minutes. Remove from stove.
5. Spoon the chicken cream into ramekins or bake ware, top with frozen prata. Fork the sides of the edges and cut some slits in the centre to allow the chicken cream to steam through.
6. Apply egg wash on the part of the pastry. Bake in preheated oven at 180 fan mode for 25 minutes or until golden brown.