Chicken Inasal Pot Pie

Mix together garlic, red onion, ginger, lemongrass, calamansi juice, vinegar, soy sauce, brown sugar, salt, and pepper in a bowl until well combined. Add chicken and marinate for at least 3 hours.

Grill chicken until cooked. When done remove from grill and set aside.

In a pot over medium heat, combine chicken stock and marinade, bring to a boil, simmer for 15 minutes. Strain and set aside.

Combine butter and oil in a pot and add an annatto. Steep and allow annatto to color the oil. Remove annatto seeds and whisk in flour. Whisk in the cooked marinade until a smooth thick sauce forms. Add cream and season with salt and pepper. Mix in chicken, remove from heat and set aside.

OPTION 1 (with ready-made puff pastry): Using a rolling pin, flatten puff pastry on a flat surface dusted with flour.

OPTION 2 (D-I-Y flaky pastry): Combine the all-purpose flour, salt, and butter in a food processor. Pulse until the mixture resembles a coarse texture. Add the ice water mixture then pulse again until it slowly forms into a dough.

Cut out puff pastry disks that are about ½ inch bigger than the ramekins. Refrigerate.

Whisk together egg yolk, whole egg, and butter to make an egg wash.

Place chicken filling in ramekins. Brush the rim and sides of the ramekin with egg wash and top with the puff pastry cutouts. Brush the puff pastry with egg wash.