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Little Chicken Ramekins

chef.tim.lee's picture
Ingredients
  Carrots 2 Medium
  Potatoes 2 Medium
  White sauce 2 1⁄2 Cup (40 tbs)
  Parsley 1 Teaspoon, chopped
  Chicken 3 Cup (48 tbs), chopped and cooked
  Celery 1⁄2 Cup (8 tbs), chopped
  Onion 2 Tablespoon, minced
  Bacon/Ham 2 Tablespoon, chopped, cooked
  Canned mushrooms 7 Ounce, buttered (1 Can / 220 Grams)
  Shortcrust pastry/1 pound fluffy mashed potato 4 Ounce (125 Grams)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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