750g (1.6 lb) chicken thigh fillets, cut into bite-sized pieces
1 tbsp soy sauce
1 garlic clove, finely chopped
¼ tsp ground white pepper
1 tbsp vegetable oil
100g (3.5 oz) thick cut bacon, cut into lardons
250g (8.8 oz) Swiss brown or button mushrooms, halved
1¼ cups sour cream
2 tbsp gochujang*
2 tbsp cornflour (cornstarch), mixed with 1 tbsp water
½ cup finely sliced spring onion (scallions)
1 sheet frozen puff pastry, thawed
1 egg, lightly whisked
sesame seeds (black or white), for sprinkling
The Ultimate Chicken Pot Pie Recipe
Throw out all your other chicken pot pie recipes – this is the only one you need! The combination of the sour cream and gochujang gives it a lovely rich creaminess with a little kick that hits the back of your throat. This easily made 4 large ramekin pot pies with a little bit of filling left over (which my partner happily ate straight out of the pan!).
Love cooking Marion’s recipes
Love these tasty recipes, so many to choose from, and all delicious
Oh my heavens, this is delicious!
I saw the video and grabbed my 14 year old daughter to watch with me. She immediately wanted to make it. We did make it a few days later and it was a huge hit with my family (husband and three kids). I’ve added it to our list of favorite dishes for the fall/winter season.