Satay Chicken Pot Pies Recipe

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Ingredients

Ingredients:
Makes 20 - 24 mini pot pies
2 pieces chicken breasts or chicken thighs – diced into small cubes
1 tbsp Season with Spice’s coconut palm sugar
2 tbsp Season with Spice’s Malaysian Satay Seasoning
1/2 cup unsweetened coconut milk
2 tbsp coconut oil or peanut oil
1/2 yellow onion – finely chopped (or 2-3 large shallots)
2-3 garlic cloves - minced
1 carrot – diced into small cubes
1/2 cup frozen sweet peas Salt – to season
2 packages of ready-made puff pastry (4 sheets in total)
1 egg – beaten
Water to seal the pastry

Preparation

Step 1

You can make the pot pies a day ahead. When ready to serve, just pop them into the oven to warm up.

Makes 20 - 24 mini pot pies

1 egg – beaten

2. Heat oil in a frying pan. When oil is hot, add in the onion (or shallots) and cook over medium heat until translucent, about a minute. Add in carrot and chicken pieces, and cook over medium-low heat for about 5 minutes, stirring regularly.

3. Stir in the sweet peas, coconut milk and mix well with all the ingredients. Continue to cook for another minute. Season with salt, taste, and add more salt or seasoning if needed. Let cook for 2-3 minutes longer until the coconut milk thickens up and the chicken is cooked. Turn off the heat and set aside to cool.

1. Make sure your puff pastry sheets have been thawed according to the package instructions.

2. Preheat oven to 375F.

3. Prepare egg wash by lightly beating an egg in a small bowl. In another small bowl, add a few tablespoons of water to use for sealing the pastries. Set both aside.

4. Lightly flour a kitchen counter or a large piece of parchment paper, and place a puff pastry sheet on top. You will need to cut two different size circles. One larger circle for the base of the pot pie (large enough to form inside the mini muffin pan and to slightly overhang on the edges), and a smaller circle for the pie cover (just big enough to be able to press down on the edges to seal the cover onto the base). Round cookie cutters or even a wide mouth drinking glass will work.

5. Once you have formed each base in the muffin pan, add a small amount of the satay filling into each one (careful not to fill higher than the level of the pan).

6. Next, take one of cover pieces and lightly wet the bottom edge of the pastry with your finger. Place on top of one of the pies, and press down firmly on the edges to seal. Then tuck and form the edges into desired pattern. When finished, you can take any leftover pastry scraps, roll them up into a ball and re-roll it out flat to make more.

1. For a vegetarian version, replace the chicken with 1-2 large russet potatoes or a block of extra firm tofu.
Satay Chicken Pot Pies by Season with Spice
Makes 20 - 24 mini pot pies