Plato principal
Mini Chicken Pot Pie
50 minPara 4Nutri-Score B€€
B
50 min
50 minMini Chicken Pot Pie
receta de
Creativelyemi
@creativelyemi
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (cooked and finely shredded)Carne200 g
carrot (peeled and finely diced)Frutas y verduras1 pieza
peas (frozen or fresh)Frutas y verduras60 g
onion (finely chopped)Frutas y verduras1 pieza
butter (unsalted)Lácteos20 g
flourDespensa20 g
milk (whole milk)Lácteos150 ml
puff pastry (ready-rolled)Panadería250 g
egg (beaten, for glazing)Lácteos1 pieza
por ración
Nutrición
273kcal
- Carbohidratos
- 20 g
- Proteínas
- 14 g
- Grasas
- 16 g
lo que usará
Utensilios
Sartén
Molde para magdalenas
Rodillo
Pincel de cocina
Horno
paso a paso
Preparación
- Paso 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the onion and carrot and soften for a few minutes.
- Stir in the peas and cook briefly.
- Paso 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the milk gradually, stirring until thickened.
- Add the shredded chicken and mix well, then set aside to cool slightly.
- Paso 3
Fill the pastry cases
- Cut the puff pastry into rounds and press them into the muffin pan.
- Spoon the chicken filling into each pastry case.
- Paso 4
Top and bake
- Cut smaller pastry rounds for the lids and place them on top, sealing the edges.
- Brush with beaten egg.
- Bake at 190 °C until golden and puffed.