Plato principal
Mini Gluten-Free Chicken Pot Pies
1 hPara 6Nutri-Score C€€
C
1 h
1 hMini Gluten-Free Chicken Pot Pies
receta de
Claudia Harrington
@claudia.harrington
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (cooked and diced)Carne400 g
gluten-free pie crust (chilled, store-bought or homemade)Panadería400 g
butter (melted)Lácteos40 g
onion (finely diced)Frutas y verduras1 pieza
carrot (peeled and diced)Frutas y verduras2 piezas
celery (diced)Frutas y verduras2 piezas- frozen peas (thawed)Frutas y verduras100 g
- gluten-free flourDespensa30 g
- chicken stockDespensa300 ml
heavy creamLácteos100 ml
saltEspecias3 g
black pepper (ground)Especias1 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
354kcal
- Carbohidratos
- 32 g
- Proteínas
- 18 g
- Grasas
- 18 g
lo que usará
Utensilios
Sartén
Molde para magdalenas
Rodillo
Pincel de cocina
Horno
paso a paso
Preparación
- Paso 1
Cook the filling
- Melt the butter in a frying pan and soften the onion, carrot and celery.
- Stir in the gluten-free flour and cook briefly, then pour in the chicken stock and cream.
- Add the chicken and peas, season with salt and pepper and simmer until thickened.
- Paso 2
Prepare the pastry
- Roll out the gluten-free pie crust and cut out rounds for the bases and lids.
- Press the base rounds into the cups of the muffin pan.
- Paso 3
Fill and seal the pies
- Spoon the cooled filling into the pastry cups.
- Top with the pastry lids and crimp the edges to seal.
- Brush the tops with beaten egg and cut a small vent in each.
- Paso 4
Bake
- Bake until the pastry is golden and the filling bubbles.
- Paso 5
Rest and serve
- Let the mini pies cool slightly in the pan before lifting them out.