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Don't chicken out on pot pie
By Hedy Khoo
January 04, 2010
ALL that glitters is not gold, but the shiny golden glaze of a nicely-baked chicken pot pie is always a welcome start to the new year.
Forget last year's regrets and start over on a new plate.
While leftovers may sometimes come in handy to quieten midnight tummy rumbles, regrets are like food rotting at the back of your fridge if you neglect to throw them out.
Failed to stick by the resolutions you made last year? Leave them behind and make fresh ones which you can keep.
Be sensible. Do not make silly resolutions which require heroic attempts to lose the weight you gained over those year-end dinners and party snacks.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
How about a New Year resolution to love and appreciate yourself, no matter how fat you think you may be?
Pamper yourself with a pot pie. You deserve it. You may even have the last laugh.
By the time your friends give up their diet plans next month, you would have the energy to embark on yours.
CHICKEN POT PIE
Ingredients
350g chicken fillets, cut into cubes
150g mixed vegetables
1 large potato, diced
1 onion, chopped
2 cloves garlic, minced
80g butter
6 tbsp flour
1 can chicken stock
2 sheets (425g) of ready rolled puff pastry
1 egg
2 tbsp oil
2 slices of streaky bacon, sliced
70g grated parmesan cheese
Seasoning
1 tsp parsley
1 tsp marjoram
1 tsp sage
1 tsp thyme
Sprinkle of cinnamon and nutmeg
Pepper and salt to taste
Method
Heat oil in frying pan. Fry bacon for 11/2 minutes. Add mixed vegetables and potatoes and stir-fry for a minute. Remove from pan.
Add 30g butter to pan, then onion, garlic and chicken pieces. Fry until chicken turns opaque. Set aside.
In a saucepan, melt 50g butter over low heat and whisk in flour gradually to form a thick smooth paste. Once flour is incorporated, whisk in the chicken stock gradually to form a thick smooth sauce.
Add mixed vegetables, chicken and seasoning to sauce and let it simmer for 5 minutes.
Put chicken mixture in casserole dish. Dab water around the edge. Cut two strips of the puff pastry about 3cm thick and wrap around the edge of the dish. Then take the remaining sheet, cover the dish and knock around the sides.
Using a fork, poke the pastry a few times.
In a bowl, place egg and two teaspoons of cold water. Beat well. Brush the mixture over pastry.
Bake at 220 deg C for 15 minutes on a low shelf in the oven.
Don't chicken out on pot pie
By Hedy Khoo
January 04, 2010
ALL that glitters is not gold, but the shiny golden glaze of a nicely-baked chicken pot pie is always a welcome start to the new year.
Forget last year's regrets and start over on a new plate.
While leftovers may sometimes come in handy to quieten midnight tummy rumbles, regrets are like food rotting at the back of your fridge if you neglect to throw them out.
Failed to stick by the resolutions you made last year? Leave them behind and make fresh ones which you can keep.
Be sensible. Do not make silly resolutions which require heroic attempts to lose the weight you gained over those year-end dinners and party snacks.
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel 6333 0678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
How about a New Year resolution to love and appreciate yourself, no matter how fat you think you may be?
Pamper yourself with a pot pie. You deserve it. You may even have the last laugh.
By the time your friends give up their diet plans next month, you would have the energy to embark on yours.
CHICKEN POT PIE
Ingredients
350g chicken fillets, cut into cubes
150g mixed vegetables
1 large potato, diced
1 onion, chopped
2 cloves garlic, minced
80g butter
6 tbsp flour
1 can chicken stock
2 sheets (425g) of ready rolled puff pastry
1 egg
2 tbsp oil
2 slices of streaky bacon, sliced
70g grated parmesan cheese
Seasoning
1 tsp parsley
1 tsp marjoram
1 tsp sage
1 tsp thyme
Sprinkle of cinnamon and nutmeg
Pepper and salt to taste
Method
Heat oil in frying pan. Fry bacon for 11/2 minutes. Add mixed vegetables and potatoes and stir-fry for a minute. Remove from pan.
Add 30g butter to pan, then onion, garlic and chicken pieces. Fry until chicken turns opaque. Set aside.
In a saucepan, melt 50g butter over low heat and whisk in flour gradually to form a thick smooth paste. Once flour is incorporated, whisk in the chicken stock gradually to form a thick smooth sauce.
Add mixed vegetables, chicken and seasoning to sauce and let it simmer for 5 minutes.
Put chicken mixture in casserole dish. Dab water around the edge. Cut two strips of the puff pastry about 3cm thick and wrap around the edge of the dish. Then take the remaining sheet, cover the dish and knock around the sides.
Using a fork, poke the pastry a few times.
In a bowl, place egg and two teaspoons of cold water. Beat well. Brush the mixture over pastry.
Bake at 220 deg C for 15 minutes on a low shelf in the oven.
