Recipe by Anyday
Quickstart this comforting one-dish meal by making the creamy filling, loaded with chicken and veggies, in the microwave. Top it with a sheet of puff pastry and finish it off in the oven for highly delicious (and efficient) results.
Serves: 2-3
Wattage: 1000w
Prep Time: 10 mins
Cook Time: 21-32 mins
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Ingredients
½ tablespoon unsalted butter
¼ cup (30g) carrots, diced
2 (25g) mushrooms, thinly sliced
8oz (225g) boneless chicken thighs, cut into 1” cubes
¼ teaspoon salt
½ teaspoon black or white pepper
¼ teaspoon garlic powder
¼ cup (60ml) heavy cream
¼ cup cornstarch
¾ cups (180ml) chicken stock
¼ cup (30g) frozen peas
1 sheet of puff pastry, thawed
1 egg yolk, whisked with a splash of water
Method
Preheat oven to 400°F. Place the butter, carrots, mushrooms, chicken, salt, pepper, and garlic powder in the Anyday dish and mix well. Cover with the lid (knob lifted). Cook for 4 minutes, or until chicken is almost fully cooked.
Add the cream, cornstarch, and stock and stir until fully incorporated. Cover and continue cooking for 2-3 minutes, stirring halfway, until it thickens.
Add the peas and mix well. Cover the filling with a sheet of thawed puff pastry.
Brush the dough with the egg wash and bake in preheated oven for 15-25 minutes or until the dough is golden brown. Allow the pot pie to cool slightly before serving.
Serving Suggestions & Tips
• Substitute the chicken for more veggies for a meatless option.
• For a spicier dish, add a few dashes of hot sauce to the filling before topping with the dough.
• Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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