Get The Kids In The Kitchen & Cook Up A Storm Together, Mamas!
Mama of 3 and blogger at table for five , Fathima creates recipes that are as beautiful to look at as they are to eat. These ‘sea monster chicken pot pies’ are gorgeous and so much fun to make with the kids too!
This sea monster pie is a guaranteed hit in my house because it’s easy to eat, is deliciously creamy (even though it’s healthy) and the best part is that it looks like a sea monster with tentacles! We love to add a bit of excitement to our lunches or dinners!
Sea Monster Chicken Pot Pies
- 3 tbsp of pure butter
- 2 tbsp flour
- 1 cup whole milk
- 500 g chicken, cubed and marinating in a tsp of lemon juice.
- 1/2 cup homemade chicken stock
- Salt and pepper to taste
- 5 garlic cloves, minced
- 1 medium potato, chopped into tiny cubes
- 1/2 medium carrot, chopped into tiny cubes
- 1/4 cup frozen corn
- 1 small onion, sliced
- 400g puff pastry – cut into 6 squares and 36 strips for the legs
- 42 frozen peas
- Put 1 tbsp butter into a saucepan or pot onto medium heat. Add the onion and sauté.
- When mostly softened and golden add the garlic and sauté till the onion is softer and both are nicely caramelised.
- At this point, raise the temperature and add the chicken, potato, and carrot. Season.
- Cook till caramelised and then lower the temperature. Add the chicken stock and leave to cook down till done.
- In a separate saucepan, place the remaining butter and leave to melt.
- Heat the milk till it’s warm.
- Add the flour and continuously stir till it dries out and becomes golden but not brown.
- Add a little of the milk to the roux while continuously whisking, then slowly add the rest. This prevents lumps.
- Continue to cook till thick and creamy.
- Season with salt and pepper.
- Add the white sauce to cooked chciken and vegetable mixture and mix. Adjust the seasoning.
- Spoon some cooled mixture into prepared ramekins.
- Top with a square of pastry.
- Add 6 pastry strips as the legs to each ramekin
- Egg wash the pastry and add 2 peas as eyes and 5-6 for the mouth
- Bake in a preheated oven at 200c till pastry has risen and then lower the temperature to 160c till browned and cooked.