Bacon & Mushroom Pot Pie

Bacon & Mushroom Pot Pie

For a change, I offered to cook an American meal for my parents. I thought to myself, what would be simple enough that I can cook, yet still make our stomachs content? The issue was my mom did not have a lot of condiments in her kitchen. Most of her seasonings are for Asian stir-fry or stew. As I was walking around in Parkson, Subang Jaya, the other day, I went to check out Jaya Grocer and started to pick stuff out for a pot pie recipe. I had only cooked it twice with the recipe book in front of me. This time, I was going to work this meal through memory … but true enough, this meal is very simple to cook and it is not time-consuming.

The most important ingredients needed are puff pastry, bacon, shiitake mushrooms and chicken (or vegetable) broth. The bacon, mushrooms and broth is used to make the stock mix. The puff pastry, is what makes it look like a puffy pie!

Ingredients (for two servings):

1. Puff pastry sheets (you can find this in the frozen foods section)

2. One Egg (beaten)

3. One can of chicken stock

3. Three long strips of bacon (sliced into smaller pieces)

4. 3-4 Shiitake mushrooms (soaked, drained, and sliced)

5. A few slices of lean meat (chicken or pork), cut into smaller bite sizes

6. Frozen mixed vegetables or chopped carrots, potato, celery, etc. (optional)


Follow the thawing instructions on the puff pastry packaging. My advice is to cook the stock mix first before working the puff pastry on the two ramekin baking dishes.

Cooking the stock mix:

1. Heat a frying pan or wok using medium heat. Add three teaspoons of olive oil. You can use butter if you’d like instead.

2. Fry the sliced bacon. Add in the sliced lean meat, and then mushrooms. Stir-fry for a few minutes.Then add in remaining vegetables of your choice.

3. Pour in about 2/3 can of the chicken broth, let it boil with the fry mix. Mix the remaining 1/3 of the chicken broth with some corn flour, and then pour it into the pan/wok. Stir well and let boil until stock becomes thicker. Do not boil for too long until the stock evaporates. If there is not enough stock, add more chicken stock (with corn fluor) or add water (with corn fluor, since the chicken stock can be quite salty by itself).

4. Once the stock is cooked, set aside and let cool.

Preparing the puff pastry:

1. Flip one ramekin dish over and place it on the puff pastry sheet. Cut a larger circle around the dish (about 1 to 1.5 inch wider). Repeat cut for another ramekin dish. Now, you have two puff pastry circle sheets, set aside.

2. Cut two strips about an 1 to 1.5 inch wide. You may need to do this multiple times depending on how the puff pastry sheet is packaged. Place the strips around the rim of the ramekin dish, press down firm with your fingers so that the puff pastry holds well on to the rim.

3. Scoop mix stock and pour it into the ramekin dishes. Place the circle sheets over the ramekin dishes and seal the ends with your fingers by pressing them firmly to the bowl. If you want to add finishing touches, use the back of the fork and press the ends to make lines around the bottom of the rim. Brush the beaten egg over the pastry. This will give the pastry a golden brown glow when baked.

4. Place the ramekin dishes in the oven and bake at 180C for about 10-15 minutes or until the pastry starts to puff up nicely.

Finally, it’s ready to eat!


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