Chicken Pot Pie

This is delicious and should even appeal to kids tastebuds. You could almost eat the filling before it get put into pie form.

Preparation time - 20 mins
Cooking time - 20 minutes or until golden
Serves - 4 large pots or 8 small pots (or 1 large pie)

Ingredients

• 1kg - 1.5kg of boned chicken thighs, diced
• 1 can of creamed corn (approx 1 cup)
• 1 can of asparagus tips and cuts (reserve the juice)
• 1 cup of milk
• 2 tbsp flour
• 1 tsp olive oil
• seasonings
• 2 sheets of puff pastry

Method

1. Heat olive oil in a pan and once hot, add the chicken. Cook until meat has browned.
2. Add flour and seasonings, stir until chicken is coated.
3. Mix in milk and reserved asparagus juice. Continue to stir until the liquid thickens.
4. Add in asparagus and creamed corn. Mix well.
5. Spoon chicken mix into pots. Top with puff pastry and trim. Make sure you cut a hole for steam to escape.
6. OR, grease and line a pie dish with puff pastry, add in chicken and top with the other layer of puff pastry. Cut a hole to allow steam to escape.
7. Cook in a miderate oven until pastry has browned.

Serve with vegetables or salad.

Strawberry Cheesecake

Servings:
8

Preparation Time:
0.75 hours

Ingredients

* 1 sheet of premade puff pastry
* 500grams strawberries - washed, hulled and sliced
* 250 grams cream cheese
* 250 grams cottage cheese
* 1/2 cup coconut cream powder (optional)
* juice of 1/2 lemon
* 2 tbsp gelatine powder
* 1/2 cup icing sugar
* 1/4 cup water

Cooking Instructions
1. Trim puff pastry to fit the container that the cheesecake will be set in.
2. Bake puff pastry in a moderate oven for approximately 20 minutes. Once cooked, set aside to cool.
3. Place sliced strawberries, water, and icing sugar in a small pot and bring to a gentle simmer. Allow to simmer until fruit is softened and sugar is dissolved.
4. Remove fruit pulp and set aside. Add gelatine to still hot liquid and whisk quickly to avoid getting lumps.
5. In a bowl, place cream cheese, cottage cheese, lemon juice and coconut cream powder. Mix well with an electric beater.
6. Gradually add strawberry syrup, while beating the cheese mix.
7. Once the strawberry syrup is mixed through, add in the strawberry pulp. Fold through to evenly disperse.
8. Place cooled pastry in the designated container and then pour over the cheesecake mix.
9. Allow to set in the fridge for a minimum of two hours.

Notes
Serve with whipped cream and fresh strawberries.