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Creamy Gochujang Chicken & Bacon Pot Pies

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Nothing says ‘comfort’ more than a golden-topped, flaky pie. And this one is all the feels:
creamy, spicy, salty and all-round awesome.

WATCH THIS RECIPE

Creamy Gochujang Chicken & Bacon Pot Pies

PREP TIME
10 minutes
COOK TIME
40 minutes + cooling
SERVES
4 individual pies
Ingredients

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

Steps
Step 1

Preheat oven to 180°C/360°F. In a large bowl, combine the chicken, soy sauce, garlic and pepper.

Step 2

Heat the vegetable oil in a large wok or frying pan over high heat. Add the bacon and cook for 3-4 minutes. Add the chicken and marinade and allow to sear for 2-3 minutes or until golden on the first side. Then flip and stir-fry for another 2 minutes or until evenly coloured.

Step 3

Add in the mushrooms and stir-fry for another couple of minutes. Then stir through the sour cream and gochujang. Turn the heat to low and simmer gently for about 5 minutes.

Step 4

Stir through the cornflour mixture and simmer for another half a minute or until thickened. Then stir through the spring onions. Remove from heat and divide the mixture among 1 cup capacity ramekins (or use one large 4 cup capacity baking dish). Place in the fridge until completely cooled.

Step 5

Cut into squares or rounds large enough to cover the pie filling in your ramekins. Drape the pastry over the top of the filling. Brush the tops with the egg and sprinkle with sesame seeds. Place the pies onto a baking tray and bake in the oven for 20 minutes or until the pastry tops are golden. Serve warm.

Note Icon

Notes:

– Gochujang is a Korean fermented chili paste. It can be found in the Asian aisle at most supermarkets or order it online.

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Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5
Rated 5 out of 5
5 out of 5 stars (based on 1 review)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%
Natalia Le Sage
June 14, 2022

Wow! Winner winner chicken dinner

Where do I begin?This pie is an absolute beauty! The flavours go so well together. The Gochujang gives the right amount of heat. And the sour cream tempers it nicely. The chicken was juicy. The bacon gave that hint of smokiness. In my little family of 3 it was a fight for the 4th pie. The Big Guy won. But I have a little of the pie filling leftover for tomorrow’s lunch. I’ll definitely be making this again. Great recipe Marion.

You need more stars…!!! 😃

Creamy Gochujang Chicken & Bacon Pot Pies

Previous
Next

Nothing says ‘comfort’ more than a golden-topped, flaky pie. And this one is all the feels:
creamy, spicy, salty and all-round awesome.

WATCH THIS RECIPE

Creamy Gochujang Chicken & Bacon Pot Pies

PREP TIME
10 minutes
COOK TIME
40 minutes + cooling
SERVES
4 individual pies
Ingredients

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

Steps
Step 1

First make the broth by placing the chicken stock, ¼ cup of the Chinese Shaoxing wine, star anise, spring onion and fish sauce in a saucepan over medium heat. Bring to a simmer and cook for 15 minutes to infuse the flavours. Keep warm.

Step 2

Heat the 50g of butter and 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook gently for 5 minutes or until softened but not coloured. Add the risotto rice and cook, stirring, for at least 5 minutes. Pour in the ¼ cup of Chinese Shaoxing wine. Stir and allow the wine to mostly evaporate. Now add a ladleful of broth (leave behind the aromatics), stir and allow the broth to mostly evaporate. Continue this process until the rice grains are tender but still a little firm in the centre (you should end up using most of the broth). Stir in the remaining 25g of butter, lemon zest and parmesan. Turn off the heat and allow to rest while you make the garlic prawns.

Step 3

For the garlic prawns, heat the olive oil in a wok or frying pan over high heat. Add the garlic and cook for 10 seconds before adding the prawns and chilli flakes. Stir-fry until the prawns are almost cooked. Add the soy sauce and stir-fry for another 10 seconds or until the prawns are just cooked through.

Step 4

Spoon the risotto onto serving plates (loosen with a little extra broth and/or butter if it has thickened too much). Top with prawns and spoon over the garlicky sauce from the bottom of the pan. Sprinkle over a little more parmesan and the parsley. Serve immediately.

Note Icon

Notes:

– Mirin is a Japanese rice wine.

– Perilla is a herb with a minty, anise flavour but it can be difficult to find so use mint instead if it’s unavailable.

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Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

What our customers say

5
Rated 5 out of 5
5 out of 5 stars (based on 1 review)
Excellent100%
Very good0%
Average0%
Poor0%
Terrible0%
Natalia Le Sage
June 14, 2022

Wow! Winner winner chicken dinner

Where do I begin?This pie is an absolute beauty! The flavours go so well together. The Gochujang gives the right amount of heat. And the sour cream tempers it nicely. The chicken was juicy. The bacon gave that hint of smokiness. In my little family of 3 it was a fight for the 4th pie. The Big Guy won. But I have a little of the pie filling leftover for tomorrow’s lunch. I’ll definitely be making this again. Great recipe Marion.

You need more stars…!!! 😃

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