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Chicken Pot Pie
1 Std. 15 Min.Für 6Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Chicken Pot Pie
was Sie brauchen
Zutaten
chicken breast (3/4 pieces, cooked and shredded)Fleisch680 g
seasoned saltGewürze5 g
black pepperGewürze2 g
paprikaGewürze3 g
garlic powderGewürze3 g- onion powderGewürze3 g
butter (1 stick)Milchprodukte113 g
carrots (diced)Obst & Gemüse2 Stücke
celery (diced)Obst & Gemüse2 Stücke
onion (diced)Obst & Gemüse1 Stück
chicken bouillon (cube)Vorräte1 Stück- minced garlic (1 tbsp)Obst & Gemüse15 ml
flour (1/2 cup)Vorräte60 g- chicken broth (2 cups)Vorräte480 ml
heavy cream (1/2 cup)Milchprodukte120 ml
peas (1 cup)Obst & Gemüse150 g
puff pastry (1 pack, thawed)Backwaren320 g
egg (beaten, for egg wash)Milchprodukte1 Stück
pro Portion
Nährwerte
444kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 28 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Auflaufform
Rührschüssel
Backpinsel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Season and cook the chicken
- Season the chicken breast with seasoned salt, pepper, paprika, garlic powder and onion powder.
- Bake or cook on the stovetop for 2-3 minutes per side until cooked through.
- Shred the chicken and set aside.
- Schritt 2
Sauté the vegetables
- Melt the butter in a pan.
- Add the carrots, celery and onion and cook until softened.
- Stir in the chicken bouillon and minced garlic.
- Schritt 3
Build the creamy filling
- Sprinkle in the flour and stir to coat the vegetables.
- Pour in the chicken broth and heavy cream, stirring until thickened.
- Add the peas and the shredded chicken and mix well.
- Schritt 4
Assemble the pot pie
- Pour the filling into a baking dish.
- Top with the puff pastry and press the edges to seal.
- Brush the pastry with the beaten egg.
- Schritt 5
Bake
- Bake at 375 °F until the pastry is golden and puffed.