Plato principal
Chicken Pot Pie
1 h 15 minPara 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minChicken Pot Pie
receta de
dianaruizfit
@dianaruizfit
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (3/4 pieces, cooked and shredded)Carne680 g
seasoned saltEspecias5 g
black pepperEspecias2 g
paprikaEspecias3 g
garlic powderEspecias3 g- onion powderEspecias3 g
butter (1 stick)Lácteos113 g
carrots (diced)Frutas y verduras2 piezas
celery (diced)Frutas y verduras2 piezas
onion (diced)Frutas y verduras1 pieza
chicken bouillon (cube)Despensa1 pieza- minced garlic (1 tbsp)Frutas y verduras15 ml
flour (1/2 cup)Despensa60 g- chicken broth (2 cups)Despensa480 ml
heavy cream (1/2 cup)Lácteos120 ml
peas (1 cup)Frutas y verduras150 g
puff pastry (1 pack, thawed)Panadería320 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
444kcal
- Carbohidratos
- 29 g
- Proteínas
- 28 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Fuente de horno
Bol
Pincel de cocina
Horno
paso a paso
Preparación
- Paso 1
Season and cook the chicken
- Season the chicken breast with seasoned salt, pepper, paprika, garlic powder and onion powder.
- Bake or cook on the stovetop for 2-3 minutes per side until cooked through.
- Shred the chicken and set aside.
- Paso 2
Sauté the vegetables
- Melt the butter in a pan.
- Add the carrots, celery and onion and cook until softened.
- Stir in the chicken bouillon and minced garlic.
- Paso 3
Build the creamy filling
- Sprinkle in the flour and stir to coat the vegetables.
- Pour in the chicken broth and heavy cream, stirring until thickened.
- Add the peas and the shredded chicken and mix well.
- Paso 4
Assemble the pot pie
- Pour the filling into a baking dish.
- Top with the puff pastry and press the edges to seal.
- Brush the pastry with the beaten egg.
- Paso 5
Bake
- Bake at 375 °F until the pastry is golden and puffed.