Boil your carrots, celery, onions and garlic in a big pot.
Then add your diced chicken, potatoes and sweet peas.
While your veggies and chicken cook, roll out your puff and cut your puff pastry crusts to fit over top of your mini cocotte by placing the cocotte over the pastry and cut around. You can also use ramekins or deep dish pie pans if you don't have cocottes.
Remove the boiled water from your veggies and chicken while leaving about 1.5 cups of the leftover boiled water.
Add the turmeric, poultry seasoning and chicken broth cube, then mix the pot.
Taking a mixing bowl, add your flour, coconut milk and creamer together and whisk until it becomes slurry.
Pour into your pot of veggie and chicken and let it cook until thickened.
Add chili flakes, salt and pepper to taste.
Preheat the oven to 390°F.
Fill your cocottes to the rim with your creamy veggie and chicken.
Lay your puff pastry over top of the cocottes, ensuring it covers the edges.
Lightly brush with egg over the pastry.
Using a fork, press down the edges of pastry around the rim of the cocottes.
With a knife, cut 4 slits over top of the pastry.
Bake for 20 minutes or until the pastry is puffed up and golden.
For garnishing, I sprinkled some poultry herb seasoning and sea salt.
My Staub cocottes are ceramic but cast icon also works too.
Now that Autumn is among us, there’re a few things worth incorporating into your cooking and enjoying while they’re in season— such as cinnamon, pumpkin and corn.
At first, it wasn’t my intention to share a blog post around this meal (hence the un-staged photos), however since the outcome was so good, I couldn’t resist in sharing the recipe. The big pot of goodness only lasted for a day and half between two people.
Here’s a simple and perfect Autumn recipe to try at home: Sweet potato corn chowder. It’s vegan, dairy free, budget-friendly and nutritious. Low effort prep time with high return.