Little Chicken Ramekins Recipe
Ingredients
| Carrots | 2 | |
| Potatoes | 2 | |
| White sauce | 2 1/2 Cup (16 tbs) | |
| Parsley | 1 Teaspoon, chopped | |
| Chicken | 3 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, minced | |
| Bacon or ham - 2 tablespoons, chopped, cooked | ||
| Mushrooms | 1 220 Gram, buttered | |
| Shortcrust pastry | 125 Gram, mashed | |
Directions
GETTING READY
1) Preheat the oven to 425°F.
MAKING
2) In a pan, cook the carrots and potatoes until almost tender.
3) Drain thoroughly and slice into 1/2 inch pieces.
4) In six greased ramekins, equally divide the carrots and potatoes.
5) Combine the white sauce with the parsley, chicken, celery, onion, bacon or ham and mushrooms; mixthoroughly.
6) Spoon this mixture over the vegetables in the ramekins.
7) Roll the pastry thinly and cut out 6 circles large enough to cover the top of each ramekin.
8) Tuck the pastry inside the rim of the ramekin and slit the top at 1 or 2 places.
FINALIZING
9) Bake in the preheated oven for about 20 minutes.
10) Alternately, spread or pipe out fluffy mashed potato on top.
11) Then bake in the preheated oven at 350° F until the sauce mixture is bubbly and the potato topping is a light browned.
SERVING
12) Serve the Little Chicken Ramekins hot.
1) Preheat the oven to 425°F.
MAKING
2) In a pan, cook the carrots and potatoes until almost tender.
3) Drain thoroughly and slice into 1/2 inch pieces.
4) In six greased ramekins, equally divide the carrots and potatoes.
5) Combine the white sauce with the parsley, chicken, celery, onion, bacon or ham and mushrooms; mixthoroughly.
6) Spoon this mixture over the vegetables in the ramekins.
7) Roll the pastry thinly and cut out 6 circles large enough to cover the top of each ramekin.
8) Tuck the pastry inside the rim of the ramekin and slit the top at 1 or 2 places.
FINALIZING
9) Bake in the preheated oven for about 20 minutes.
10) Alternately, spread or pipe out fluffy mashed potato on top.
11) Then bake in the preheated oven at 350° F until the sauce mixture is bubbly and the potato topping is a light browned.
SERVING
12) Serve the Little Chicken Ramekins hot.
Chef
