🍗 Ingredients (very flexible)
- Cooked chicken (leftover roast or boiled) – ~2 cups, shredded
- Butter – 2–3 tbsp
- Onion – 1 small, chopped
- Garlic – 2 cloves (optional but good)
- Mixed veggies – 1.5–2 cups (peas, carrots, corn, beans, whatever’s around)
- Flour – 2 tbsp
- Milk or cream – 1 to 1½ cups
- Chicken stock – ½ cup (or water + stock cube)
- Salt, black pepper
- Optional: thyme, chili flakes, paprika
🥧 “Crust” options (pick one)
- Puff pastry sheet (easiest)
- Ready pie crust
- Biscuit dough on top (very cozy version)
- Even roti/flatbread pieces for a rustic “ish” vibe
🔥 Method (simple skillet style)
- Sauté base
Melt butter in a pan. Cook onion until soft. Add garlic if using. - Make the sauce
Stir in flour and cook 1 minute (this removes raw taste).
Slowly add milk + stock, whisking until smooth and slightly thick. - Add filling
Toss in chicken + vegetables. Season well. Let it simmer 3–5 minutes until creamy and thick like stew. - Top it
Either:- Lay pastry on top of skillet, or
- Spoon into baking dish and cover with dough
- Bake
200°C (390°F) for 20–30 min
Until top is golden and filling is bubbling.
😋 “ish” variations (make it yours)
- Spicy: add green chilies or hot sauce
- Desi twist: add cumin + coriander + a pinch of garam masala
- Extra creamy: add cheese into the sauce
- Budget version: skip cream, just use milk + stock
If you want, I can also turn this into a one-pan stovetop version (no oven) or a super flaky bakery-style crust version
