Plato principal
Chicken Pot Pie with Puff Pastry
1 hPara 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Puff Pastry
receta de
Bites with Bri
@biteswithbri
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (cooked and shredded)Carne600 g
puff pastry (thawed)Panadería320 g
butter (unsalted)Lácteos60 g
onion (diced)Frutas y verduras1 pieza
carrots (peeled and diced)Frutas y verduras2 piezas
celery stalks (diced)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras2 piezas
all-purpose flourDespensa40 g- chicken brothDespensa480 ml
heavy creamLácteos120 ml- frozen peasFrutas y verduras150 g
saltEspecias3 g
black pepper (ground)Especias1 g
thyme (chopped)Especias2 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
388kcal
- Carbohidratos
- 24 g
- Proteínas
- 24 g
- Grasas
- 22 g
lo que usará
Utensilios
Sartén honda
Fuente de horno
Bol
Pincel de cocina
Horno
paso a paso
Preparación
- Paso 1
Cook the vegetables
- Melt the butter in a skillet over medium heat.
- Add the onion, carrots and celery and cook until softened.
- Stir in 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 broth and heavy cream, stirring until smooth.
- Simmer until the sauce thickens, then season with salt and pepper.
- Paso 3
Add chicken and peas
- Stir the shredded chicken and frozen peas into the sauce.
- Cook until everything is heated through.
- Paso 4
Assemble the pie
- Pour the filling into a baking dish.
- Lay the puff pastry over the top and press the edges to seal.
- Brush the pastry with the beaten egg and cut a few slits for steam.
- Paso 5
Bake
- Bake at 200 °C until the pastry is puffed and golden brown.
- Let rest a few minutes before serving.
las más cocinadas primero