CREAMY Chicken Miso Mushroom Pot Pies | #CookWithMe | Marion's Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pie crust

Whole wheat pastry adds fiber and nutrients

Marinate chicken thighs with garlic, soy sauce, and a pinch of white pepper.

Heat oil in a pan and add the marinated chicken, spreading it out for a nice sear.

Stir-fry the chicken until it has a good color and aroma.

Add mushrooms to the pan and let them wilt down and release their juices with the chicken.

Stir in sour cream and white miso paste, mixing until the miso dissolves.

Gently simmer the mixture to combine flavors, being careful not to overheat the sour cream.

Mix corn flour with a little water and add it to the pan to thicken the sauce.

Add chopped spring onion to the mixture and stir well.

Fill pie dishes with the chicken and mushroom mixture, aiming for a capacity of about 1 to 1.5 cups.

Drape squares of puff pastry over the filled dishes.

Brush the pastry with egg yolks for a golden color and sprinkle with sesame seeds.

Poke holes in the pastry to allow steam to escape.

Bake in the oven for about 20 minutes, or until the pastry is puffy and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens