Adobo Chicken Pot Pie

1. Season chicken thighs with salt, pepper, and garlic powder. Cook in a pan until done and save the chicken fat.
2. In a pan, cook down onions and garlic in 2 tbsp of chicken fat. Add flour and incorporate into a pasty texture.
3. Add soy sauce, cane vinegar, palm sugar, coconut milk, water, bay leaves, black peppercorns, quail eggs, and the chopped chicken thighs.
4. Bring to a simmer and reduce till thick and saucy. Turn off the heat.
5. Place filling in an oven-safe dish, cover with puff pastry, and bake at 400 F for 10-15 minutes. ENJOY! 🤌🏼