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Chicken Pot Pie Pastina with Puff Pastry Croutons
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Chicken Pot Pie Pastina with Puff Pastry Croutons

55 minPara 4Nutri-Score C€€
de @heresyourbite18 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • chicken breast (seasoned, seared then diced)Carne500 g
  • puff pastry (cut into 1-inch squares)Panadería320 g
  • egg (beaten for egg wash)Lácteos1 pieza
  • onion (diced)Frutas y verduras1 pieza
  • celery (diced)Frutas y verduras2 piezas
  • carrot (diced)Frutas y verduras2 piezas
  • garlic (grated)Frutas y verduras3 piezas
  • fresh thyme (leaves picked, plus extra for serving)Frutas y verduras5 g
  • red pepper flakesEspecias2 g
  • white wineBebidas60 ml
  • chicken brothDespensa900 ml
  • acini di pepeCereales200 g
  • heavy creamLácteos80 ml
  • nutmeg (freshly grated)Especias1 g
  • frozen peasFrutas y verduras150 g
  • Parmesan (freshly grated)Lácteos50 g
  • olive oilDespensa30 ml
  • saltEspecias5 g
  • black pepperEspecias2 g

por ración

Nutrición

613kcal

Carbohidratos
44 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Bandeja de horno
  • Pincel de cocina
  • Olla
  • Sartén
  • Rallador
  • knife
  • cutting board

paso a paso

Preparación

  1. Prep the vegetables and puff pastry

    • Dice the onion, celery and carrot.
    • Cut the puff pastry into small 1-inch squares and place them on a baking tray.
    Paso 1

  2. Bake the puff pastry croutons

    • Brush the pastry squares with the beaten egg.
    • Bake until puffed, golden and flaky.
    Paso 2

  3. Sear the chicken

    • Season the chicken with salt and pepper.
    • Sear in a large pot with olive oil on both sides until golden, then remove and set aside.
    Paso 3

  4. Soften the vegetables

    • Cook the onion, celery and carrot in the same pot with a big pinch of salt and pepper until softened.
    Paso 4

  5. Add aromatics and deglaze

    • Stir in the fresh thyme, grated garlic and red pepper flakes.
    • Deglaze with the white wine and let it cook off.
    Paso 5

  6. Cook the pastina

    • Pour in the chicken broth and the acini di pepe.
    • Stir frequently until the pasta is tender and the liquid has thickened.
    Paso 6

  7. Dice the chicken

    • While the pasta cooks, dice the seared chicken.
    Paso 7

  8. Make it creamy

    • Stir in the heavy cream and simmer until slightly thickened.
    • Grate in fresh nutmeg for warmth.
    Paso 8

  9. Finish the pastina

    • Add the diced chicken and frozen peas and stir to warm through.
    • Finish with grated Parmesan, plus salt and pepper if needed.
    Paso 9

  10. Serve

    • Ladle the pastina into bowls.
    • Top with the warm puff pastry croutons, a little Parmesan and fresh thyme just before serving.
    Paso 10
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