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Chicken & Veg Pie
1 Std. 5 Min.Für 5Nutri-Score C€€
C
1 Std. 5 Min.
1 Std. 5 Min.Chicken & Veg Pie
was Sie brauchen
Zutaten
chicken breast (cut into bite-sized pieces)Fleisch500 g
oil (for frying)Vorräte15 ml
unsalted butterMilchprodukte40 g
onion (finely chopped)Obst & Gemüse1 Stück
garlic (cloves, minced)Obst & Gemüse3 Stücke
salt (or to taste)Gewürze5 g
black pepper (ground)Gewürze2 g
red chilli flakes (optional)Gewürze2 g- dried parsley (mixed herbs)Gewürze2 g
- stock cube (chicken, crumbled)Vorräte1 Stück
- plain flourVorräte30 g
milkMilchprodukte350 ml
waterAndere100 ml
mixed vegetables (frozen)Obst & Gemüse150 g
puff pastry (ready-rolled sheet)Backwaren1 Stück
egg (beaten, for egg wash)Milchprodukte1 Stück
pro Portion
Nährwerte
454kcal
- Kohlenhydrate
- 29 g
- Eiweiß
- 26 g
- Fett
- 26 g
was Sie verwenden
Utensilien
Bratpfanne
Backofen
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Soften the onion and garlic
- Heat the oil and butter in an oven-safe pan.
- Add the onion and garlic and soften gently.
- Schritt 2
Brown the chicken and season
- Add the chicken and cook until no longer pink.
- Season with salt, pepper, dried parsley, chilli flakes and the crumbled stock cube.
- Schritt 3
Cook the flour
- Sprinkle in the flour and stir constantly to cook out the raw taste.
- The mixture will look thick and gloopy.
- Schritt 4
Make the creamy sauce
- Pour in the milk and stir until the sauce thickens.
- Add a splash of water to thin it further if you like.
- Schritt 5
Add the vegetables
- Stir in the frozen mixed veg; they will finish cooking in the oven.
- Schritt 6
Top with pastry
- Let the filling cool completely so the pastry base doesn't go soggy.
- Lay the puff pastry over the filling, or cut it into squares and arrange decoratively.
- Brush the pastry with beaten egg.
- Schritt 7
Bake
- Bake in a preheated oven at 200 °C (180 °C fan) until golden brown.
- If your pan isn't oven-safe, transfer the filling to a baking dish first.