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Chicken Pot Pie
1 Std. 30 Min.Für 6Nutri-Score C€€
C
1 Std. 30 Min.
1 Std. 30 Min.Chicken Pot Pie
was Sie brauchen
Zutaten
chicken breast (cooked and shredded)Fleisch600 g
puff pastry (thawed)Backwaren320 g
onion (diced)Obst & Gemüse1 Stück
carrots (peeled and diced)Obst & Gemüse3 Stücke
celery stalks (diced)Obst & Gemüse2 Stücke- frozen peasObst & Gemüse150 g
garlic (minced)Obst & Gemüse2 Stücke
butterMilchprodukte60 g
all-purpose flourVorräte50 g- chicken stockVorräte500 ml
heavy creamMilchprodukte120 ml
thyme (chopped)Gewürze2 g
saltGewürze5 g
black pepper (ground)Gewürze2 g
egg (beaten, for egg wash)Milchprodukte1 Stück
pro Portion
Nährwerte
431kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 24 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Bratpfanne
Auflaufform
Stielkasserolle
Backpinsel
Nudelholz
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the vegetables
- Melt the butter in a frying pan and sauté the onion, carrots and celery until softened.
- Add the garlic and thyme and cook until fragrant.
- Schritt 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the chicken stock and cream, stirring until the sauce thickens.
- Season with salt and pepper.
- Schritt 3
Add chicken and peas
- Stir the shredded chicken and frozen peas into the sauce.
- Simmer briefly until everything is hot and combined.
- Schritt 4
Assemble the pie
- Pour the filling into a baking dish.
- Roll out the puff pastry and lay it over the filling, pressing the edges to seal.
- Brush the pastry with the beaten egg and cut a few slits for steam.
- Schritt 5
Bake
- Bake at 220 °C (425 °F) until the pastry is golden and puffed.
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