My Instant Pot often comes to my rescue when time is short, yet the flavor is never compromised. You can easily substitute it with a pressure cooker and achieve the same results.

---

 Instant Pot Butter Chicken (No Sauté, One-Pot)

🧂 Ingredients

Main

1. 700 g boneless chicken (cut into medium pieces)

2.  3 medium tomatoes cut into chunks (or 1 cup tomato puree)

3. 1 small onion (roughly chopped)

4. 10–12 cashews

5. 1 tbsp ginger-garlic paste or 5 whole garlic cloves and 1 inch ginger

6. 1 tsp red chilli powder

7. 1 tsp coriander powder

8. ½ tsp turmeric

9. 1 tsp garam masala

10. 1 whole cardamom and 1/2 inch cinnamon

11. 2 green chilies, slit 

12. 3 tbsp butter

13. ½–1 cup water

14. Salt to taste

For finishing

13. 2 tbsp cream

14. 1 tsp kasuri methi (crushed)

15. 1 tsp sugar (optional)

---

👩‍🍳 Instructions

1. Add into the Instant Pot: chicken, tomatoes, onion, cashews, ginger-garlic paste, all spices (except the green chilies) , butter, water, and salt. Mix gently once.

2. Close the lid, set valve to Sealing, and cook on High Pressure for 8 minutes. (If using a normal pressure cooker, 2 whistles on medium heat)

3. Let pressure release naturally for 10 minutes, then do a quick release.

4. Open the lid and allow the mixture to cool slightly.

5. Remove the chicken pieces.

6. Blend everything into a smooth, creamy gravy using an immersion blender or regular blender

7. Turn on Sauté (low) mode until oil separates. (Optional- a tbsp of tomato ketchup)

8. Return the chicken pieces along with the green chilies and let it simmer in the gravy for a few minutes.

9. Add cream, crushed kasuri methi, and sugar (if using).

10. Simmer for 3–5 minutes until the gravy becomes rich and glossy.

---

🍽️ Done!

Creamy, rich butter chicken with less effort—perfect with naan, roti, or rice. The mint pulao goes perfectly fine with this and it is an easy recipe too.

---

Kantari Fish Fillet in Coconut Milk

Finally, I got to recreate this fish recipe that we had as a starter from a popular Indian restaurant here in Kuwait. Of course, I had to scrounge around the net to find something similar. Since they used frozen fish fillets and it still tasted fine, I used the same too. I am sure fresh fish like king fish will taste even better. Ideally it should be kanthari chilly or bird's eye chilly, but I had only normal green Indian chillies. 

Internet says the following: Delivering an upper mid-level heat, Kanthari Chilli brings a balanced spiciness to dishes without overwhelming the palate. It offers a satisfying kick that enhances the overall flavour without overshadowing other ingredients. It ranges around 100,000 to 225,000 SHU on the Scoville scale. 

 Kantari Fish Fillet in Coconut Milk 

🧄 Ingredients:

• 500g fish fillets (any firm white fish)

• 1 tbsp coconut oil

• 1 sprig curry leaves or coriander leaves

• 4 small onion(pearl onions), chopped fine

• 1-inch ginger, chopped fine

• 3 garlic cloves, chopped fine

• 3 Kanthari chillies chopped fine - I used 2 green chillies (adjust to taste)

• 1/4 tsp turmeric powder

• 1 tsp red chili flakes (or to taste)

• Salt to taste

• 1½ cups thick coconut milk (2 or more Tbsp. coconut powder for 1 cup milk)

• Few more fresh curry leaves for garnish

---

👨‍🍳 Instructions:

1. Prep the Fish:

   • Rinse the fish fillets, pat dry, and set aside. No marination needed.

2. Cook the Base:

   • Heat coconut oil in a clay pot or pan.

   • First sauté the garlic for a few seconds and then the onion, ginger and green chili.

   • Sauté on medium heat until onions turn soft and translucent.

3. Add Spices:

   • Sprinkle in turmeric and chili flakes.

   • Stir gently for 30 seconds, allowing spices to bloom.

4. Add Coconut Milk:

   • Pour in the coconut milk.

   • Add salt.

   • Bring it to a gentle simmer.

   • Add the fish fillets carefully.

   • Simmer gently for 8–10 minutes, until the fish is fully cooked and flaky.

   • Check salt.

5. Finish the Curry:

   • Remove the fish fillets and let the sauce thicken. Add the curry leaves or coriander leaves towards the end.

   • Pour the sauce over the fish fillets 

   • Optional: squeeze in lime juice for a fresh tang.

6. Garnish and Serve:

   • Drizzle with a little extra coconut oil and fresh curry leaves.

   • Let sit 5 minutes before serving to deepen flavor.

Peri-Peri Chicken Rice

 One more rice recipe that is mildly spicy, easy to make and tasty too.

🌶️ PERI PERI CHICKEN RICE RECIPE

🍗 Ingredients

For the Peri Peri Chicken Marinade:

• 1 Kg chicken thighs / breasts (or both, boneless or bone-in)

• 2 tbsp olive oil or any other oil of choice

• 2 tbsp tomato paste

• 1 bulb of garlic peeled

• 2 red bell pepper (cubed)

• 2 + 1 Onion chopped

• 1 chicken cube

• 1–2 red Kashmiri chilies(soaked in hot water) - (or 1 tsp chili flakes) – adjust to taste

• 1 tsp cayenne pepper (optional for extra heat)

• 2 tsp dried thyme leaves

• Salt to taste

For the Rice:

• 2 cup basmati or long grain rice

• 4 cups chicken stock (or water)

• Salt to taste

---

🔪 Instructions

1. Marinate the Chicken:

• Roast the 2 onions along with the cubed bell pepper and garlic in a pan or grill.

• Once cooled, grind the above with the rest of the ingredients in a blender.

• Coat chicken with 4 tbsp of the marinade and refrigerate for at least 30 minutes (ideally 2–4 hours).

2. Cook the Chicken:

• Saute one onion until browned and add the tomato paste. Add the chicken and grill or pan-sear the chicken over medium-high heat for 6–8 minutes per side, or until cooked through and charred slightly.

• Remove and let it rest for a few minutes before slicing (if using whole breasts or thighs).

3. Cook the Rice:

• In the same pan, heat oil or butter if needed (I did not).

• Add the remaining marinade and let it cook until dry and slightly browned.

• Add rice and stir for 1 minute to toast lightly.

• Pour in chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until rice is cooked and liquid is absorbed).

• Fluff with a fork.

4. Assemble:

• Serve the grilled peri peri chicken on a bed of rice.

• Garnish with lemon wedges, fresh parsley, or peri peri sauce on the side if desired or even onion raita..

Kuwaitee Lamb Machboos

After having lived here for so long, it is a shame that it took me so long to cook this at home (I must be the only person too?). 

It is easier than biryani, I felt. Am not sure if this is an authentic recipe but then if you search the net there are so many variations of every recipe. But it was as tasty as the one that son and his friend cooked over a weekend. Children are the first one to try new tastes and if you can join them, you can discover food that you may not taste otherwise.

Kuwaiti Machboos Laham (Spiced Lamb and Rice)

A rich, aromatic rice dish with double-fried lamb and dried raisins for a perfect balance of flavor and texture.

Ingredients (Serves 4-5)

For the Lamb:

• 1 kg lamb (bone-in, cut into chunks)
• 3 tablespoons ghee or oil (divided)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch ginger, grated
• 1 teaspoon turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon black pepper
• 1 teaspoon cardamom powder
• 2 dried limes (loomi), pierced or 2 tspn of black lemon powder
• 2 bay leaves
• 4 whole cloves
• 4 green cardamom pods
• 1 small cinnamon stick
• 1 teaspoon salt
• 3 cups water (or as needed)

For the Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 3 cups lamb broth (from cooking the lamb)
• 1 teaspoon salt
• ½ teaspoon saffron (soaked in ¼ cup warm water)
• ½ teaspoon ground cinnamon

Additional Ingredients:

• ½ cup dried raisins (golden or black)
• ¼ cup slivered almonds, toasted
• ¼ cup fried onions (optional, for garnish)
• 2 tablespoons ghee or oil (for frying cooked lamb)

---

Instructions:

Step 1: First Frying of the Lamb (Before Cooking)

1. In a large pot, heat 2 tablespoons ghee or oil over medium-high heat.
2. Add the lamb chunks and sear them until browned on all sides (about 5-7 minutes). Remove and set aside.

Step 2: Cook the Lamb

1. In the same pot, add 1 more tablespoon of ghee and sauté the chopped onions until golden brown.
2. Add the garlic and ginger, sauté for a minute, then add all the ground spices (turmeric, cinnamon, cumin, coriander, black pepper, and cardamom powder). Stir well.
3. Return the fried lamb to the pot and mix well with the spices.
4. Add the dried limes, bay leaves, whole spices (cloves, cardamom pods, cinnamon stick), and salt.
5. Pour in the water, bring to a boil, then lower the heat, cover, and let it simmer for 1.5 hours, or until the lamb is tender. (I used my instapot and cooked on high pressure for 35 minutes) 
6. Once cooked, remove the lamb from the broth and reserve the broth for the rice.

Step 3: Second Frying of the Lamb (After Cooking - Optional for Crispy Texture)

1. In a pan, heat 2 tablespoons ghee or oil over medium-high heat.
2. Fry the cooked lamb pieces until golden and slightly crispy on the edges. Set aside.

Step 4: Cook the Rice

1. In the same pot, strain the lamb broth and measure 3 cups of it.
2. Add the drained rice to the pot with the broth, salt, and saffron water. Stir gently.
3. Cover and cook on low heat for 15-20 minutes, or until the rice is fully cooked and fluffy.
4. Once done, sprinkle ground cinnamon and fluff the rice with a fork.

    Note: If Insta pot, the amount of water is same. Close and cook on high pressure for 6 minutes and let it sit for another 10 minutes. 

Step 5: Prepare the Garnishes (Hashew toppings) 

• In a small pan, sauté the raisins in a little ghee until plump. Mix it with the following. 
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cardamom powder
• 1/4 teaspoon black lemon powder
• Toast the slivered almonds until golden.
• Fry one sliced onion until golden brown

 Check this out for authentic Hashew topping - Facebook

Step 6: Assemble and Serve

1. Spread the rice on a large serving platter.
2. Arrange the double-fried lamb on top.
3. Garnish with fried raisins, toasted almonds, and fried onions.
4. Serve with daqoos (Kuwaiti tomato sauce) and yogurt on the side.

---

Enjoy your perfectly spiced, crispy, and flavorful Kuwaiti Machboos Laham! 🍛✨

Methi Chicken Curry (Methi Murgh) Recipe

 

Methi Chicken Curry (Methi Murgh) Recipe

This delicious Methi Chicken Curry is made with fenugreek leaves (methi), giving it a rich, slightly bitter yet aromatic flavor. It's perfect with naan/chappathi/porotta or rice.

---

Ingredients:

For the Curry:

• 1 kg (2.2 lbs) chicken, cut into pieces
• 3 tbsp oil or ghee
• 2 onions, finely sliced or chopped
• 2 tomatoes, chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp dried kasuri methi/ fenugreek leaves (roasted and crushed) + 1/2 tspn 
• whole spices (3 cardamoms, 3 cloves, 1/2 tsp cumin, a small piece of Cinnamon)
• ½ cup yogurt, whisked
• 1/2 cup fresh cream
• 2 green chilies, slit
• 1 tsp salt (adjust to taste)
• 2 tsp red chili powder (Kashmiri) 
• ½ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1-2 cups hot water (as needed)
• Fresh coriander leaves, chopped (for garnish)
• Ginger slices (for garnish)

---

Instructions:

1. Heat Oil: In a large pot, heat oil or ghee over medium heat. Add the whole spices and fry until aromatic.
2. Add Ginger & Garlic: Stir in ginger and garlic paste, cooking for about 1 minute until fragrant.
3. Add Chicken: Add the chicken pieces and fry until the color changes.
4. Add Onions & Green Chilies: Add the sliced onions along with salt and green chilies and cook until soft.
5. Add Tomatoes: Place the chopped tomatoes over the chicken and cover & cook until soft, then mash them with a spoon.
6. Methi, Yogurt & Spice powders: Whisk the yoghurt along with methi and the powders (chilly, turmeric, cumin, garam masala). Add to the chicken and mix well.
7. Simmer: Add hot water as needed for a gravy-like consistency. Cover and let it simmer for 20-25 minutes until the chicken is fully cooked.
8. Fresh Cream : Add fresh cream and mix.
9. Garnish: Add chopped coriander leaves and sprinkle methi leaves. 

Enjoy!

Note: You can substitute dried fenugreek/methi leaves with 1 cup of fresh leaves

Pressure Cooked Chicken Roast

This is a recipe that my daughter found, followed and which turned out pretty good. I think if I had not written out here, would have forgotten it altogether. It is very easy to forget recipes and settle for the ones that come to your mind quickly. Even though this recipe has been repeated in my house,  no idea why it has been forgotten.

Pressure Cooked Chicken Roast

Ingredients

1. Chicken - 1 Kg (If whole, pat dry and make cuts on the chicken)

2.  Ginger and Garlic paste or crushed- 2 1/2 tbspn

3. Garam Masala - 1/2 Tspn

4. Turmeric Powder - 1/4 tspn

5. Chilly pdr - 2 Tbspn

6. Pepper powder - 1 Tbspn

7. Lemon Juice - 1 Tbspn

8. Salt - To taste

9. Curd - 2 Tbspns

Method

Mix the above ingredients and rub it on the chicken. Leave the chicken for at least an hour more in the fridge.

Take a pressure cooker and pour 2 tablespoon of oil and place the whole chicken or cut pieces. Put it on high flame for 2 minutes and later close the cooker and let it sit on low flame for around 20 minutes.

Take a pan and pour 2 tablespoon of oil and fry the chicken on high flame until it is brown on all sides.

Chicken Masala

Cut 2 onions and fry it in the same oil along with a little oil until transparent. Add sliced ginger and capsicum. Saute for a while. Add 2 tablespoon of Tomato Sauce and 1 tablespoon of Soya Sauce. Now add the chicken, Add curry leaves and coriander leaves if needed.

Enjoy! 

Hungarian Chicken Stew

 Yesterday I tried a new recipe and decided that I had to jot it down since it was very tasty. It does not have the usual spices that one uses in chicken curries. The recipe calls for bone-in, skin-on thighs. I added a few cut pieces of breast too since Hubby prefers that.

Hungarian Chicken Stew

Ingredients

1- Chicken thighs (bone-in, skin-on) plus one breast cut into big pieces - almost 750 gm

2. Cubed Onions - 3 numbers 

3. Minced garlic - 5 cloves

4. Tomato paste or pureed tomato - 3 tblspn

5. Pepper powder - 1/2 tspn

6. Kashmiri chilly or paprika powder - 3 tspn

7. Flour - 4 tbspn

8. Chicken broth - 2 cups

9. Heavy cream - 1/4 cup

10. Sour cream - 2/3 cup (I did not use it)

Method

Wash the chicken and sprinkle salt on both the sides. Add a tablespoon of oil and brown the chicken on both sides on high heat. Do not worry if you see dark or brown portions on the pan. Once the chicken is browned, remove. The pan would have enough oil that came out from the skin. Add the onions and saute until almost brown. Now add the minced garlic and saute for 2 minutes. Add the flour and let it cook before you add the tomato paste. Now you may add the chicken broth. (I used 2 Maggi cubes) Let it boil. Add the chicken and any juice that may have leaked and let it simmer in the gravy for 30 to 45 minutes while turning the pieces occasionally. 

The final step is to add the cream plus the sour cream (you can add 2 tspn of curd too). Let it boil for 2 minutes.

Enjoy!

Chicken Rice

Stumbled upon this recipe by accident and almost skipped it but then curiosity made me check it out. It is for those who are too lazy to make biryani and want a rice which is less spicy. It is tasty too. 

Chicken Rice

Ingredients

1. Chicken – ½ kg ( took a few thighs and breast pieces)

2. Curd – 2 tblspn

3. Ginger-garlic paste – 2 tspn

4. Turmeric – ¼ tspn

5. Chilly powder – ½ tspn

6. Salt – ½ tspn 

7. Basmati rice soaked for 15 minutes – 1 ½ cups

8. Onion – ½ cup

9. Coconut milk – 1 ½ cup

10. Bay leaves – 2 nos.

11. Garam masala – 1 tspn

12. Pepper ½ tspn(optional)

13. Grated ginger – ¼ tspn

14. Salt

15. Water – 1 cup

16. Coriander leaves – a few

Marinate the chicken with ingredients 2-6 for minimum 15 minutes and shallow fry the same until lightly brown. Remove the chicken and in the same oil, fry the onions. Add the bay leaves and then the grated ginger. Fry for a while. Now add the rice and fry until dry. Add heated coconut milk and hot water. Add enough salt. Let it come to boil. Add the fried chicken pieces. Cover and let the rice simmer for 15 minutes or until the liquid has been absorbed. Add the garam masala and pepper and lightly stir. Finally add chopped coriander leaves. Enjoy!

Another Chicken Biriyani

 

Biriyani

Have so many biryani recipes that I have tried and succeeded and each time I swear that this would be the one. But yet again I land up on another. This time I collected tips from several and landed up with another tasty recipe. This one seemed suited for those with a lack of time to marinate the chicken. Yesterday I did not have time to do so after reaching home but it did not affect the taste.

 Ingredients

1.       Chicken – 1 kg

2.       Finely sliced onions – 3 big or 5 small ones

3.       Ginger – garlic paste – 2 tablespoon

4.       Green chilly paste – 3 number

5.       Biryani masala powder – 2 plus ½ teaspoon

6.       Chilly powder – 1 teaspoon

7.       Turmeric powder – 1/2 teaspoon

8.       Mint and coriander leaves – a bunch

9.       Fried raisins and cashew nuts

10.   Whole spices – 8 each cardamom and cloves, 2 piece thakkola, 4 piece – cinnamon sticks

11.   Rice – 2 cup (soaked for a minimum 15 minutes)

12.   Water 2 ½ cup

13.   Curd – ½ cup

14.   Tomato - 1

Biryani masala powder

               Take a teaspoon each of cinnamon, cardamom, cloves, 5 piece thakkolam, 4 big cardamom, 1 piece nutmeg, 2 ½ tablespoon of whole coriander seeds, 1 tablespoon fennel, shah jeera and 1 teaspoon cumin seeds and finally 2 bay leaves. Dry fry these ingredients and when it has cooled down grind and then add 2 teaspoon of chilly powder, ½ teaspoon of turmeric powder

 Method

For the chicken

Take a heavy bottomed pan and add 3 tablespoon of oil and 1 tablespoon of ghee. Add 3 cardamom, 4 cloves, I thakkolam and 2 pieces of cinnamon. Add the sliced onion and fry till golden brown. Fry the onion in medium flame to get evenly fried onion. Now add the ginger-garlic paste plus green chilly paste. After sautéing for a while, add I teaspoon of chilly powder and pepper powder, ½ teaspoon of cumin powder and turmeric powder. After a few seconds add the chicken, plus one tomato and ½ cup curd plus 2 teaspoon of biryani masala powder and the chopped leaves. Add enough salt and after frying this for a while close the pan and cook the chicken in slow fire for 15 minutes. There should only be a little gravy.

For the rice

Take a vessel and add a tablespoon of ghee and add 3 number each of cardamom, cloves, cinnamon and a bay leaf. Using the oil that was used to fry the onion will enhance the taste, also add a few fried onions too.  Add 1 ½ cup of water and let it boil.  You can also add a little ginger-garlic paste plus green chilly paste to the water. Drain the rice and add it to the water. Once the water boils reduce the flame, cover the vessel and let it cook until the water dries up. 

You can also boil the rice with lots of water and the spices and drain once the rice is cooked 3/4th. 

For the dum

Add the rice to the cooked chicken. Do not press the rice down. On top of the rice sprinkle some fried onions, a few chopped leaves and ½ teaspoon of biryani masala. Add the fried cashew and raisins. You can also add turmeric or kumkum dissolved in a teaspoon of milk. Cover it with a foil and close the lid. Keep the vessel on an old pan or tava on low flame for 10 minutes. Switch of the flame and let it rest for a minimum 30 minutes.

Enjoy!

Chicken Tikka Masala

 Chicken Tikka Masala

Ingredients 

1. Chicken - 500gm

2. Chilly Powder - 1 tspn

3. Garlic powder - 1 tspn

4. Ginger powder - 1 tspn

5. Garam Masala - 1 tspn

6. Salt - to taste

7. Plain Curd - 4 Tbspns

8. Mustard oil - 4 tspns

Marinate chicken with the above ingredients and leave it in the fridge for 1 hour or more.

9. Sliced onion - 2 numbers

10. Pureed tomatoes - 2 numbers

11. Turmeric powder - 1/2 tspn

12. Cumin powder - 1 tspn

13. Chilly powder - 2 tspn

14. Garam Masala - 1 tspn

15. Coriander powder - 1 tspn

16. Garlic and Ginger paste or powder - 1 tspn each

17. Cream - 1/2 cup

Method

Take a pan and fry the chicken until dry. Remove the chicken and add the onions with a little salt. Fry until brown and then add the pureed tomato. Saute for a while and add rest of the ingredients except cream. Let it simmer until the gravy thickens. Now add the chicken and a little hot water if you think you need more gravy. Let the chicken cook for 5 minutes and then add the cream. Let it boil for a few seconds. Add coriander leaves if you desire.

Enjoy!

Lemon Rice and Pepper Chicken

Lemon Rice and Pepper Chicken (Microwave Cooking)



Thanks to Tesnima, I have one more recipe that is quick and easy and can be done in 30 minutes.

Lemon Rice


Ingredients

1. Rice – 1 cup
2. Ghee – 1 plus 1 tbspn
3. Mustard – ½ tspn
4. Green Chilly – 3 nos
5. Curry leaves – handful
6. Lemon juice – 2 tbspn
7. Coconut scraped – 2 tbspn
8. Water – 2 cups
9. Peanuts – 2 tbspns



Wash and soak the rice for 15 minutes. Take a microwavable bowl and place the rice, water and 1 tbspn of ghee. Add enough salt and microwave for 13 minutes while covered.

You can fry the rest of the ingredients (mustard, curry leaves, green chilies, peanuts) in ghee either in the microwave or as normal and add to the rice along with the lemon juice and coconut.

Enjoy!




Pepper Chicken


Ingredients

1     1. Chicken – 800 gm

2     2.  Onions – 1 medium

3     3. Ginger – an inch

4     4. Garlic – 6 cloves

5     5. Green Chilly – 3 nos

6     6. Pepper – 1 tbspn

7     7. Soya sauce – 2 ½ tbspn

8     8. Tomato Sauce – 1 tbspn

9     9. Vinegar – 2 tbspn

       10. Coriander leaves – handful

       11. Oil – 2 tbspn

1     12. Cornflower – 1 ½ tbspn

Wash and drain the chicken well. Add sliced onion, ginger and garlic along with the oil to the chicken. Microwave covered under high heat for 3 minutes. Remove and add the rest of the ingredients and again microwave covered at high for another 3 minutes. Remove and add the cornflower mixed in ¼ cup water. Microwave uncovered at high for 3 more minutes.

Pepper chicken is ready..

Szechuan Chicken - Microwave

Szechuan Chicken

Since the jury is still out on microwave cooking thought I shall try this recipe that I found in the Youtube channel. It is so easy and it turned out tasty too. Thank you Thesnim!

Ingredients


1. Chicken – ½ kg
2. Chilly powder – 1 ½ tspn
3. Garlic crushed – 1 tbspn
4. Dry whole chilly – 10 nos.
5. Sugar – 1 tspn
6. Garlic chopped – 10 cloves
7. Tomato ketchup – 5 tbspn
8. Soya sauce – 2 tbspn
9. Chilly sauce – 2 tbspn
10. Vinegar – 1 tbspn
11. Salt

Method

Mix the above listed items well. Cover the dish and microwave in high power for 8 minutes.

Mix 2 tablespoon of  cornflour in ½ cup of water. Add this into the chicken. Microwave uncovered for 3 minutes  or until the gravy thickens.

Enjoy!

Chicken Mini Pies

Chicken Mini Pies

Pie Crust

Ingredients

1- All-purpose flour - 1 1/4 cups
2- Unsalted butter, cold - ½ cup 
3- Salt - ½ tspn
4- Ice water - 3 to 5 tbspn

Method

Combine flour and salt in a food processor or by hand. Cut butter into ½ inch pieces, add to flour mixture, and pulse until mixture forms a coarse meal. Add ice water a little at a time, pulsing or kneading until dough begins to hold together. Set aside in the fridge. 

When ready to make pies, make small balls and flatten with a rolling pin. Cut them into equal shapes.

Filling

1. Small rounded pie crust - 6 pieces
2. Cooked chicken, cut in small pieces - 2 cups 
3. Butter - 2 tbspn
4. Milk or cream - 1/2 cup
5. Corn flour - 2 tbspn
6. Onion diced - one small
7. Cubed vegetable mix ( used carrot,beans and peas) - 1 cup
8. Seasonings - a pinch each (I used pepper, Oregano and Rosemary)
9. Salt - to taste

To make pie

Boil chicken with pepper and salt. Saute the onions and add cornfour. Saute and add the vegetables and seasonings along with the cream. Cover and boil along with the cooked chicken until the sauce thickens. Use a  muffin tray or individual cups and line one set of pastry. Fill it with the sauce and cover it with the second set pf pastry. Do an egg wash if you are using eggs. Bake at 230 degrees for 15 minutes.

Enjoy!