Phoenix Piri-Piri Chicken Pot Pie

🛒 Ingredients

• 600 g chicken breast or boneless chicken thighs, cubed
• 2 tbsp cooking oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 250 g mushrooms, sliced
• 2 tbsp flour
• 250 ml chicken stock
• 200 ml fresh cream
• 80–100 ml BlixSam Phoenix Under Fire Piri-Piri Sauce
• 2 tsp BlixSam Zesty Voël Spice
• 1 cup frozen peas
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• 1 roll puff pastry
• 1 egg, beaten

👩‍🍳 Method

1. Heat the oil in a large pan. Add the chicken, season with BlixSam Zesty Voël Spice, and brown well. Remove and set aside.
2. Add the onion and mushrooms to the same pan and cook until softened and lightly browned. Add the garlic and cook for another minute.
3. Sprinkle over the flour and stir well. Cook for about 30 seconds.
4. Slowly pour in the chicken stock while stirring, followed by the cream.
5. Add the BlixSam Phoenix Under Fire Piri-Piri Sauce, smoked paprika and peas. Stir until combined.
6. Return the chicken to the pan and simmer gently for 5–7 minutes, until the filling is thick and creamy. Taste and adjust the seasoning.
7. Spoon the filling into a pie or ovenproof dish and allow it to cool slightly.
8. Cover with the puff pastry. Trim and seal the edges, then cut a small slit in the centre for steam to escape.
9. Brush generously with beaten egg.
10. Bake at 200°C for 25–30 minutes, until the pastry is puffed, crisp and beautifully golden.

🔥 Phoenix Tip