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Chicken Pot Pie with Puff Pastry
1 Std. 5 Min.Für 4Nutri-Score C€€
C
1 Std. 5 Min.
1 Std. 5 Min.Chicken Pot Pie with Puff Pastry
was Sie brauchen
Zutaten
chicken breasts (boneless, skinless)Fleisch2 Stücke
salt (to taste)Gewürze5 g
black pepper (ground, to taste)Gewürze2 g
smoked paprika (to taste)Gewürze4 g
vegetable oilVorräte30 ml
butterMilchprodukte28 g
onion (small, finely chopped)Obst & Gemüse1 Stück
celery stalks (finely chopped)Obst & Gemüse2 Stücke
carrots (finely chopped)Obst & Gemüse2 Stücke
garlic cloves (finely chopped)Obst & Gemüse3 Stücke- dried garlicGewürze3 g
flourVorräte15 g- chicken brothVorräte360 ml
heavy creamMilchprodukte120 ml- green peasObst & Gemüse150 g
puff pastry (ready-rolled sheet)Backwaren320 g- egg yolk (for brushing)Milchprodukte1 Stück
pro Portion
Nährwerte
449kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 20 g
- Fett
- 30 g
was Sie verwenden
Utensilien
Bratpfanne
Auflaufform
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Season and sear the chicken
- Season the chicken breasts with salt, black pepper and smoked paprika.
- Sear in the vegetable oil on both sides until golden brown; it can stay slightly undercooked inside.
- Remove the chicken and shred it into pieces.
- Schritt 2
Sauté the vegetables
- Melt the butter in the same pan.
- Sauté the onion, celery and carrots until softened.
- Add the garlic, salt, black pepper, smoked paprika, dried garlic and flour, then stir well.
- Schritt 3
Simmer the filling
- Add the shredded chicken and chicken broth.
- Cover and simmer for a few minutes.
- Schritt 4
Finish the creamy filling
- Add the green peas and cream and stir well.
- Adjust the salt to taste.
- Cook until the filling is creamy.
- Schritt 5
Assemble the pie
- Transfer the chicken mixture to a baking dish.
- Cover with the puff pastry and brush the top with egg yolk.
- Schritt 6
Bake until golden
- Bake until the puff pastry is golden brown and crispy.
- Serve hot.