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Basil Chicken Pot Pies

What you will need:

  • 1 cooked chicken, meat picked off the bone, skin and all, shredded
  • 3 cups spring vegetable ragout * (recipe below)
  • ¼ cup basil oil *
  • 4 small crock pots
  • 4 puff pastry sheets

Spring Vegetable Mushroom Ragout:

  • 2 tbsp butter
  • 5 minced shallots
  • 2 tbsp minced garlic
  • 1 cup sliced shitakes
  • 2 cups quartered button mushrooms
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tbsp dark soy sauce
  • ½ tbsp chopped fresh thyme
  • 1 cup shucked English peas, blanched
  • 1 cup shucked green soy beans, blanched
  • 1 cup shucked broad beans, blanched
  • 1 cup diced, peeled carrots, blanched
  • 1 cup sugar snap peas, cut into strips and blanched
  • 1 tbsp Morgenster White Truffle Oil
  • Salt and black pepper
  • ¼ cup chopped chives

Basil Oil:

  • 3 cloves garlic
  • 1 tbsp minced garlic
  • 2 limes, juiced
  • ½ tbsp salt
  • tbsp sugar
  • 1 cup Morgenster Extra Virgin Olive Oil
  • 2 cups basil leaves
  • Salt and black pepper

    How to prepare:
    In a large heated saucepan, add 2 tbsp butter and sauté shallots and garlic until fragrant (about 3 minutes). Add mushrooms and sauté. Season. Drizzle with white wine and reduce by 50%. Add chicken stock, soy and thyme. Bring to a simmer, add peas, soy beans, broad beans and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Just before serving, add the chives.

    In a blender, puree garlic, lime juice, salt, sugar and oil until smooth. Do not overmix (this causes heating). Add the basil and puree until smooth. Check for seasoning.

    In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top, lightly. Bake in a preheated 180°C oven for 25 minutes, or until crust is dark brown.

    Click here to download the recipe in pdf format.
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