Tuesday 21 April 2015

Quick & Easy Mini Chicken Pot Pie 简易迷你鸡肉锅饼 (中英食谱教程)

These quick and easy mini chicken pot pies which uses the frozen puff pastry is not only tasty but makes a great snack anytime. You can actually freeze it for up to a month after baked , just warm up before consume. I had two last night to fix my 'hunger pang' just before going to bed. Somehow, these days I can't go to bed with an empty stomach (err..actually not quite empty as I still take my daily dose of dark chocolates before bedtime) and I will be snacking on bread, cakes and cookies etc. My dear hubby is so jealous of me as he commented that no matter how much I eat, regardless of timing, I don't seems to put on weight whereas he has to control his diet, exercise lots but hardly loose any weight! ;p 

这迷你鸡肉锅饼 ,使用了冷冻酥皮不仅容易做也很美味。烘好的锅饼冷却后可以放进冰箱冻结长达一个月。想吃时,拿出来烘热就可以享用了。最近不知怎么的,晚上临睡前会有饥饿的感觉,昨晚就热了两个鸡肉锅饼,吃下了才睡得着!其实我一向来的习惯是每晚都要吃黑巧克力,但最近黑巧克力好像没法“安抚”我睡,总是要找些面包,饼干,小吃的。老公超羡慕也很嫉妒我不管怎么吃,都不会发胖,反而他得控制饮食,多多运动,但还是减不了重! :p 

Quick & Easy Mini Chicken Pot Pie 
(english recipe modifed and adapted from Lindsay Ann, 中文食谱由Baking Taitai翻译)

400g chicken meat, diced
80g frozen mixed vegetables
1 can Campbell mushroom soup
100g shredded cheddar cheese
Some dried parsley
2 tbsp cooking oil
1 and 1/3 sheets frozen puff pastry  

400克 鸡肉切丁
80克 冷冻混合蔬菜
1罐 Campbell 蘑菇汤
100克 切达乳酪丝
一些 干香菜
1和1/3张 冷冻酥皮

Method 做法:
1. Heat the cooking oil in a pan. Add in the chicken and stir-fry till cooked. Add in the frozen vegetables, fry for a minute before adding in the can of mushroom soup. Stir till well combined, off fire. 

2. Use kitchen scissors to cut the slightly thawed frozen puff pastry into 9 equal pieces. (You will need 1 and 1/3 sheets to cut 12 pieces for a 12 muffin hole mould) 

3. Grease the muffin pan. Lay each piece over each muffin hole and fit in as shown in photo. Fill the pastry cup with the chicken and mixed vegetable fillings prepared earlier on. Top with the cheddar cheese and sprinkle some dried parsley. 

4. Bake in a preheated oven at 200 degrees Celcius top/bottom heat for 15 minutes or more till the cheddar cheese has turned golden brown. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest FacebookInstagram and Youtube for the latest  updates.  

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015 bakingtaitai.blogspot.sg


Zoe said...

Hi Cheryl,

This fast and delicious chicken pot pie recipe is a must-have recipe for all busy mums. Sounds brilliant!


DomesticGoddessWannabe said...

Hi Cheryl, I am also jealous that you stay so slim! I love pot pies!