Ramadan Treats: Chicken Pie

"If you have the time, it would be great to make the dough for the crust from scratch, but it IS Ramadan, and time is precious, so believe me when I say going for store bought frozen puff pastry sheets will not take away from the overall perfection of this meal."

Ingredients:

1 onion (diced finely)

3 green chili (chopped finely, feel free to add more or less depending on spice level preference)

3 cloves of garlic (diced finely)

1/4 cup diced carrots

1/2 cup green peas

2 cups cooked chicken (shredded)

1/2 cup butter

2/3 cup milk

1 1/2 cup cooking cream

1/2 tablespoon flour

Salt (to taste)

dried herb powder of choice

Frozen puff pastry

1 egg (whisked)

Directions:

- Let the puff pastry sheet thaw at room temperature, unfold and let it rest

- Place a large pan on heat, and proceed to melt the butter

- Add in onions and garlic, saute' until translucent and fragrant

- Add in the other vegetables and continue to saute' until the vegetables start becoming softer and cooked (avoid letting it overcook and become mushy)

- Sprinkle flour over the vegetables, mix and continue cooking for a couple of minutes

- Now add in the milk bit by bit and continuously whisk. The milk will slowly thicken

- Add in the cooking cream and stir it all together

- Let it simmer until the sauce thickens and starts to bubble

- Add in chicken and peas and mix together

- Lastly, add in the dried herb of your choice, and season the mixture with this

- Now, turn your oven on, preheating it to 200 degrees celsius

- Pour the chicken filling you prepared into a baking dish

- Lightly flour a surface and place the puff pastry sheet you thawed on it

- Cut it into 12 equal strips

- Weave the puff pastry into a lattice pattern on top of the chicken filling

- Brush the puff pastry with the whisked egg

- Bake for about 30 minutes or until the puff pastry is golden. Remember the filling is already cooked, you just need the crust cooked and the filling and crust to set as a delicious pie.