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Chicken Pot Pie Pastina with Puff Pastry Croutons
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Chicken Pot Pie Pastina with Puff Pastry Croutons

55 Min.Für 4Nutri-Score C€€
von @heresyourbite18 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breast (seasoned, seared then diced)Fleisch500 g
  • puff pastry (cut into 1-inch squares)Backwaren320 g
  • egg (beaten for egg wash)Milchprodukte1 Stück
  • onion (diced)Obst & Gemüse1 Stück
  • celery (diced)Obst & Gemüse2 Stücke
  • carrot (diced)Obst & Gemüse2 Stücke
  • garlic (grated)Obst & Gemüse3 Stücke
  • fresh thyme (leaves picked, plus extra for serving)Obst & Gemüse5 g
  • red pepper flakesGewürze2 g
  • white wineGetränke60 ml
  • chicken brothVorräte900 ml
  • acini di pepeGetreide200 g
  • heavy creamMilchprodukte80 ml
  • nutmeg (freshly grated)Gewürze1 g
  • frozen peasObst & Gemüse150 g
  • Parmesan (freshly grated)Milchprodukte50 g
  • olive oilVorräte30 ml
  • saltGewürze5 g
  • black pepperGewürze2 g

pro Portion

Nährwerte

613kcal

Kohlenhydrate
44 g
Eiweiß
36 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Backofen
  • Backblech
  • Backpinsel
  • Kochtopf
  • Bratpfanne
  • Reibe
  • knife
  • cutting board

Schritt für Schritt

Zubereitung

  1. Prep the vegetables and puff pastry

    • Dice the onion, celery and carrot.
    • Cut the puff pastry into small 1-inch squares and place them on a baking tray.
    Schritt 1

  2. Bake the puff pastry croutons

    • Brush the pastry squares with the beaten egg.
    • Bake until puffed, golden and flaky.
    Schritt 2

  3. Sear the chicken

    • Season the chicken with salt and pepper.
    • Sear in a large pot with olive oil on both sides until golden, then remove and set aside.
    Schritt 3

  4. Soften the vegetables

    • Cook the onion, celery and carrot in the same pot with a big pinch of salt and pepper until softened.
    Schritt 4

  5. Add aromatics and deglaze

    • Stir in the fresh thyme, grated garlic and red pepper flakes.
    • Deglaze with the white wine and let it cook off.
    Schritt 5

  6. Cook the pastina

    • Pour in the chicken broth and the acini di pepe.
    • Stir frequently until the pasta is tender and the liquid has thickened.
    Schritt 6

  7. Dice the chicken

    • While the pasta cooks, dice the seared chicken.
    Schritt 7

  8. Make it creamy

    • Stir in the heavy cream and simmer until slightly thickened.
    • Grate in fresh nutmeg for warmth.
    Schritt 8

  9. Finish the pastina

    • Add the diced chicken and frozen peas and stir to warm through.
    • Finish with grated Parmesan, plus salt and pepper if needed.
    Schritt 9

  10. Serve

    • Ladle the pastina into bowls.
    • Top with the warm puff pastry croutons, a little Parmesan and fresh thyme just before serving.
    Schritt 10
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