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Mini Chicken Pot Pie
50 Min.Für 4Nutri-Score B€€
B
50 Min.
50 Min.Mini Chicken Pot Pie
was Sie brauchen
Zutaten
chicken breast (cooked and finely shredded)Fleisch200 g
carrot (peeled and finely diced)Obst & Gemüse1 Stück
peas (frozen or fresh)Obst & Gemüse60 g
onion (finely chopped)Obst & Gemüse1 Stück
butter (unsalted)Milchprodukte20 g
flourVorräte20 g
milk (whole milk)Milchprodukte150 ml
puff pastry (ready-rolled)Backwaren250 g
egg (beaten, for glazing)Milchprodukte1 Stück
pro Portion
Nährwerte
273kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 14 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Bratpfanne
Muffinblech
Nudelholz
Backpinsel
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the onion and carrot and soften for a few minutes.
- Stir in the peas and cook briefly.
- Schritt 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the milk gradually, stirring until thickened.
- Add the shredded chicken and mix well, then set aside to cool slightly.
- Schritt 3
Fill the pastry cases
- Cut the puff pastry into rounds and press them into the muffin pan.
- Spoon the chicken filling into each pastry case.
- Schritt 4
Top and bake
- Cut smaller pastry rounds for the lids and place them on top, sealing the edges.
- Brush with beaten egg.
- Bake at 190 °C until golden and puffed.