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Skillet Chicken Pot Pie with Puff Pastry
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Skillet Chicken Pot Pie with Puff Pastry

30 Min.Für 4Nutri-Score C€€
von @munchiesbymallory5 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken breast (cut into bite-sized cubes)Fleisch500 g
  • puff pastry (thawed, rolled to fit the skillet)Backwaren320 g
  • butter (for sautéing)Milchprodukte30 g
  • onion (diced)Obst & Gemüse1 Stück
  • carrots (peeled and diced)Obst & Gemüse2 Stücke
  • celery stalks (diced)Obst & Gemüse2 Stücke
  • garlic (minced)Obst & Gemüse2 Stücke
  • frozen peas (frozen)Obst & Gemüse150 g
  • all-purpose flour (for the roux)Vorräte30 g
  • chicken stockVorräte350 ml
  • heavy creamMilchprodukte120 ml
  • dried thymeGewürze2 g
  • saltGewürze4 g
  • black pepper (freshly ground)Gewürze2 g
  • egg (beaten, for egg wash)Milchprodukte1 Stück

pro Portion

Nährwerte

548kcal

Kohlenhydrate
33 g
Eiweiß
31 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Backofen
  • Backpinsel

Schritt für Schritt

Zubereitung

  1. Sauté the vegetables and chicken

    • Melt the butter in an oven-safe skillet over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Add the garlic and the chicken and cook until the chicken is golden on the outside.
    Schritt 1

  2. Build the creamy filling

    • Sprinkle the flour over the skillet and stir to coat.
    • Pour in the chicken stock and the cream, stirring until the sauce thickens.
    • Season with the thyme, salt and pepper, then stir in the peas.
    Schritt 2

  3. Top with puff pastry

    • Lay the puff pastry over the skillet and tuck the edges in.
    • Brush the surface with the beaten egg and cut a few small vents.
    Schritt 3

  4. Bake until golden

    • Bake at 200 °C until the pastry is puffed and deeply golden.
    • Let it rest a few minutes before serving.
    Schritt 4
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