Season with Spice’s Satay Chicken Pot Pies

I don’t turn on the kitchen lights. Every surface in the room reflects the light coming in via the window.

Along with the onion, garlic, and carrots on the cutting board, the chicken, sweet peas, and puff pastry sheets are all thawing on the counter. I briefly ignore them while I sip Thai coconut water from a large can that is decorated with images of palm trees. Everything is in harmony.

With wind chills below 50 below, exposed flesh can freeze in as little as five minutes! To grab my attention, the weatherman shouts on the TV.

I might be down because it’s dark and chilly outside, and I can miss the warmth of my family and friends in Malaysia, but even one taste of home always cheers me up.

In a Minnesota winter, eating sticks of satay chicken roasted on a smokey barbecue is not an option, but I am grateful for the season’s restrictions.

Try our Malaysian Satay Seasoning in a chicken pot pie dish if you’re also trying to warm up this week. It’s a combination of lemongrass, galangal, ginger, shallots, cumin, garlic, coriander, and cayenne pepper.

Simply rub our Malaysian Satay Seasoning over delicate chicken pieces, combine with rich coconut milk, and stir in sweet peas, onions, and carrots. A comforting, tropical-inspired filling ideal for puff pastry that is flaky and crunchy.

cooking chicken pot pie with malaysian satay spice

I wanted to make these Satay Chicken Pot Pies as portable and entertaining to eat as chicken satay on a stick. So I created pot pies you can eat with your hands using a little muffin pan. For your upcoming Super Bowl party, they make a delicious party snack. Or perhaps you might prepare something novel for the family’s weekend meal.

The pot pies can be prepared the day before. Put them in the oven to reheat when you’re ready to serve.

Make them with potatoes or tofu for a vegetarian variation. After that, serve the meal with a side of a vibrant tangerine salad and a large can of pulpy coconut water to wash it all down.

Season with Spice’s Satay Chicken Pot Pies

3 pieces of chicken breasts or thighs, chopped into little cubes, are the ingredients.
2 teaspoons coconut sugar or brown sugar
2 tbsp Use Spice’s Malaysian Satay Seasoning to season.
Unsweetened coconut milk in a half-cup
2 tablespoons of peanut or coconut oil
finely sliced half of a yellow onion (or 2-3 large shallots)
2-3 minced garlic cloves
1 carrot, cut into little pieces.
Frozen sweet peas, half a cup To season with salt
Puff pastry already prepared, two packets (4 sheets in total)
1 beaten egg
To seal the pastry, use water

The satay chicken stuffing is made as follows:
1. Combine sugar and Malaysian Satay Seasoning to marinate chicken pieces. Allow to marinate for up to two days. If you’re short on time, you may forego this step and simply cook the chicken with the satay flavor and sugar right immediately.
2. In a frying pan, heat oil. When the oil is heated, add the onion (or shallots), and sauté for approximately a minute over medium heat until they are transparent. Cook the carrot and chicken pieces for about 5 minutes over medium-low heat while stirring often.
3. Combine all the ingredients thoroughly before adding the sweet peas and coconut milk.

Cook for a further minute. Salt the dish, taste it, and add more seasoning if necessary. Continue cooking for an additional 2 to 3 minutes, or until the coconut milk thickens and the chicken is done. Switch off the heat and let the area to cool.

Make sure your puff pastry sheets have been defrosted in accordance with the directions on the package before beginning to produce the puff pastry.
2. Turn the oven on to 375°F.
3. To make egg wash, whisk one egg in a small basin very briefly. Add a few teaspoons of water to another small bowl to be used for sealing the pastries. Place them apart.

4. Lay a puff pastry sheet on a kitchen worktop or a sizable piece of parchment paper after lightly flouring the surface. Two circles of various sizes must be cut. Two circles—one bigger for the pot pie’s base (large enough to fit inside the mini muffin pan and have some overhang on the borders) and one smaller for the pie cover—are used (just big enough to be able to press down on the edges to seal the cover onto the base). Wide-mouth drinking glasses or even round cookie cutters will do.

5. After forming each foundation in the muffin pan, fill each with a little quantity of the satay filling (careful not to fill higher than the level of the pan).

6. Next, take one of the cover pieces and use your finger to lightly moisten the pastry’s bottom border. Put it on top of one of the pies and seal the edges by pressing down hard. The edges may then be tucked and formed into the desired design. After you’re done, you may roll up any remaining pastry scraps into a ball and re-roll it out flat to produce more.

7. Use a toothpick to make many holes on the top of each pie, then spread egg wash over the holes.

8. Bake the pastries for 15 to 18 minutes, or until they are golden brown. Take the food out of the oven and let it cool a little. Start working on your second batch with a different puff pastry sheet while the first batch is baking.

Notes: 1. To make a vegetarian version, swap out the chicken for a block of extra-firm tofu or a couple of big russet potatoes.
2. You can use ramekins for a very simple variation; all you would need to do is fill the dish with the satay filling and cover it with a pastry circle.

3. The satay filling may be stored in the fridge for a couple of days. Try it in a tortilla wrap or with jasmine rice.