Friday, 9 June 2017

Mustard Chicken and Mushroom PotPie

An original recipe
concocted by yours truly
in her moment of rare genius! lol

Mustard Chicken and Mushroom PotPie

for the filling:
1 tbsp butter 
1 clove garlic, finely minced
1 tbsp fresh thyme
6 boneless, skinless chicken thighs, cut into bite-size cubes
3 tbsp Dijon mustard
300g white mushrooms, sliced
1 cup frozen peas
3 stalks spring onions, chopped
1 sweet red pepper, cubed
salt and pepper, to taste

Melt butter in pan, add garlic and thyme.
Add chicken, cook for about 10 minutes, stirring occasionally.
Stir in mustard, mushrooms, peas, spring onions and red pepper.
Add in seasonings.
Set aside to cool slightly.

for the batter:
1 cup plain flour
2 large eggs
1 cup water
3 tbsp sour cream
3 tbsp melted butter
salt and pepper, to taste

Using a blender, combine all the ingredients together, 
making sure the mixture is smooth with no lumps.
Set aside for at least 30 minutes.

To make the pie, brown 1 tablespoon butter with a little vegetable oil in a pan.
Once it's smoking hot, carefully pour in the batter.
Let it bubble and turning light brown on the side before adding in the filling.
Distribute the filling evenly in the batter.

Place the pan in a moderate oven and bake for about 30 - 40 minutes or until set.

1 comment:

  1. Aci miss you a lot.. your garden looking good, your food, always tempting.. haish bila nak jumpa lagi nih