Plato principal
Chicken Pot Pie
1 h 30 minPara 6Nutri-Score C€€
C
1 h 30 min
1 h 30 minChicken Pot Pie
lo que necesita
Ingredientes
chicken breast (cooked and shredded)Carne600 g
puff pastry (thawed)Panadería320 g
onion (diced)Frutas y verduras1 pieza
carrots (peeled and diced)Frutas y verduras3 piezas
celery stalks (diced)Frutas y verduras2 piezas- frozen peasFrutas y verduras150 g
garlic (minced)Frutas y verduras2 piezas
butterLácteos60 g
all-purpose flourDespensa50 g- chicken stockDespensa500 ml
heavy creamLácteos120 ml
thyme (chopped)Especias2 g
saltEspecias5 g
black pepper (ground)Especias2 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
431kcal
- Carbohidratos
- 29 g
- Proteínas
- 24 g
- Grasas
- 24 g
lo que usará
Utensilios
Sartén
Fuente de horno
Cazo
Pincel de cocina
Rodillo
paso a paso
Preparación
- Paso 1
Cook the vegetables
- Melt the butter in a frying pan and sauté the onion, carrots and celery until softened.
- Add the garlic and thyme and cook until fragrant.
- Paso 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the chicken stock and cream, stirring until the sauce thickens.
- Season with salt and pepper.
- Paso 3
Add chicken and peas
- Stir the shredded chicken and frozen peas into the sauce.
- Simmer briefly until everything is hot and combined.
- Paso 4
Assemble the pie
- Pour the filling into a baking dish.
- Roll out the puff pastry and lay it over the filling, pressing the edges to seal.
- Brush the pastry with the beaten egg and cut a few slits for steam.
- Paso 5
Bake
- Bake at 220 °C (425 °F) until the pastry is golden and puffed.
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