Ingredients
Instructions
- Preheat oven to 425° F.
- In a heavy bottom sauce pot, combine the butter and the four to make a roux
- Slowly incorporate the coconut milk to the cooked roux to make a veloute, strain and reserve
- In a heated brazier pot, add the oil. carrots, onions and potato. Cook until the onion starts to caramelize
- Add the celery and cook until softened
- Turn down the heat and add the chicken, peas and herbs
- Pour the veloute over the turkey and vegetable mix
- Allow the pot pie filling to cool completely
- Portion the pot pie filling into the oven proof ramekins
- Place the puff pastry rounds over the ramekins (avoid the dough touching the pie filling)
- Crimp the edges to the ramekin and egg wash the top of the puff pastry
- Bake the pot pie in the oven on sheet pans until the puff pastry is golden brown
- Allow the pot pies to rest before serving
