We're going to take three seconds to get all puns...
...and jokes about chicken pot pie out of the way.
Done, Okay. Cool.
So today, I'm going to make Chicken Pot Pie in these Ramekin Bowls.
We're going to kind of go between the shortcrust pastry and the filling.
So let's get started first with the shortcrust pastry.
So for the shortcrust pastry, I have some All-purpose flour or Maida here.
And to this, I'm adding frozen, freezer cold butter,
That I've just cut up into cubes.
This is salted butter.
You can use unsalted as well, but in that case please add a pinch of salt.
Now what I'm going to do is dive in with my fingers,
And rub this into the flour.
And the texture that I'm looking to achieve is that of sand.
So, just start rubbing this into the flour.
Now to bring this dough together,
What I'm going to do is first add tiny pinch, tiny amount of...
...vinegar, plain white vinegar.
This doesn't result in any sort of a taste,
But will give us a really nice and flaky crust.
Remember, that's what we're chasing.
Now to this, I'm going to start adding the water.
But I'm going to do this a spoonful at a time.
What we really want is for this door to come together in clumps.
You don't have to need the dough.
So first I've added a tbsp of water,
I'm going to keep it at hand and this is Ice Cold water.
1/2 a tbsp more of water.
You can see, I'm just bringing this together with my hand,
At no point am I kneading this.
Perfect.
So now I'm going to try bringing this together on this mat here.
Then see if we need any more water.
Should be going right now.
And here you will see these little chunks of butter,
That's really good, that's what we're aiming for.
Tiny amount more of water.
Just to bring this together.
Perfect.
Now, I've got my cling film here,
What I'm going to do is wrap this in cling film,
And, I'm going to just flatten this out a little bit more.
Into a disc.
And the reason for that is that the flatter your disk,
the easier it will be for you to roll this out.
So slightly loose here.
Just flatten this out slightly.
Perfect.
Now, what do you want to do is place this in the fridge...
...for at least half an hour before you would roll this out.
Okay, So I've vested this pastry for about half an hour.
Now let's just open this up.
You can dust little bit of flour on the pastry also, as you're opening it out.
And what makes it much easier to roll out...
...is if you've covered it with some parchment paper.
And then roll it.
This way, when you're rolling it, it doesn't stick.
So now with your rolling pin, just roll this out.
We're looking for a thickness of about 1/8 of an inch.
That's beautifully rolled out now.
So what I'm going to do is that I'm going to make...
...criss-cross patterns on the shortcrust pastry,
When it goes on top of this.
So I'm going to use this pizza cutter,
But you can honestly use a knife as well.
Just to cut this into strips.
Now, one last thing before I move on to cooking the filling...
...is that I'm going to brush this at this point only with egg wash,
And keep it ready to use later.
So just a light dabbing of some egg wash.
Brushed with egg wash and I'm going to keep it in the fridge..
..till we are ready to use this.
Now time to start cooking our filling.
In this Pan, I'm going to start with first adding some olive oil.
Regular oil is also fine.
Now, first thing in will be some Onion.
Not too much, just about a tbsp worth.
And I'm not looking to brown the onions or anything.
I just want them to don't slightly translucent.
Now, I'm going to add some finely minced Garlic.
Sauté that.
Now after this, I'm going to add some chicken that I've cut up in cubes.
I'm using the thigh meat, because that just has a lot more flavour than breast.
Now, you just want to like, spread this around.
Sir it to the other side.
Mix it with the onion and the garlic really well now.
The chicken is not cooked through right now,
But remember, we're going to sauté it, then cook it with the stock...
...and then it's also going to cook in the oven right now.
So we can go ahead and add our vegetables.
I'm going to start with some Carrots.
Sauté that.
And while the carrots are sautéing I'm also going to add some Peas.
Take the flame up to high now.
At this stage, I'm also going to add a little bit of Pepper.
And some salt.
Next, I'm going to add some chopped up Mushrooms.
If you'll notice, all the vegetables and the...
...chicken that I've added here are all a bit chunky.
You want to keep them roughly down to the same size.
Keep the flame up to high, once you add the mushrooms,
we want them to release their water and add to...
...the flavour in this Pan.
Next in would be some chilli flakes.
This won't make it spicy, but it just add a little bit of adept of flavour.
Some mixed dried herbs.
So now while this is sautéing,
I'm going to make a sort of a shortcut,
For this recipe, you really don't have to use a separate Pan to make that,
Or even empty out this bowl.
I'm just going to add about 2 tbsp of butter.
And just swirl that around, so that it melts.
To this, I'm going to add equal amount of flour,
All-purpose flour, Maida.
And now just cook that into the veggies,
So that it doesn't stay raw, because raw flour,
Tatada, big mistake.
Very bad flavour.
So you want to cook it down, stir fry it.
And you immediately noticed that the sauce in this,
the oil and everything starts to thicken.
And now I'm going to add some chicken stock.
You can use vegetable stock as well.
But make sure that you use some sort of stock.
Plain water won't give all the flavour here.
Take the flame up too high. And stir that in.
Now, this is our second stage of cooking all the veggies and the chicken.
In this flavourful stock.
Now the stock and the veggies and the chicken up bubbling away,
You will notice that it has thickened and as well,
I'm not adding salt at this stage,
I'm going to add some milk.
I feel that this recipe has enough richness,
So you don't really need to add any more cream to it.
Stir in the Milk.
Now, let it bubble a little bit, and then I'll adjust the flavours right in the end.
While this is bubbling away, I'm going to add some grated Nutmeg.
Just makes all the difference,
But don't have too much.
Now I think that this needs, a tad bit more pepper.
Do you feel that? I know you can smell it?
No, you can't.
Okay, let's add some paper.
I feel like it really needs that.
A little Punch of flavour.
Still no salt.
Wait till we add the salt.
I'm going to take the flame up too high and let it thicken a little bit more.
Now this is bubbling away.
It's thickened really well.
So I'm going to turn off the flame and now add some Salt.
Just a little bit, it doesn't need too much.
Because remember our chicken stock already has salt.
Stir that in, and now I'm ready to put this into our Ramekin bowls,
So put that in.
I've greased these ramekin bowls on the inside.
So this is done.
Now I'm ready to put on our shortcrust pastry on top of this...
So now I'm going to use the strips of this shortcrust pastry,
That we've got ready here to just make a pretty design on top.
And just trim off the excess from the edges.
Okay, so there I'm done making that criss-cross pattern...
...on all of these ramekins now.
So I'm going to bake this now at about 180 degrees,
For anywhere between 20 to 30 minutes.
I'm going to wait for this shortcrust pastry to turn nice and golden brown.
And that's when we know it's going to be done.
The Pot Pies are out of the oven,
They're nice and bubbling hot.
So please wait for about 10-15 minutes before you eat them.
This is the perfect winter cozy weather recipe.
So I really hope that you will try it.
And come back to Get Curried for loads more.