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Skillet Chicken Pot Pie with Puff Pastry
30 minPara 4Nutri-Score C€€
C
30 min
30 minSkillet Chicken Pot Pie with Puff Pastry
receta de
Mallory Harr
@munchiesbymallory
3 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken breast (cut into bite-sized cubes)Carne500 g
puff pastry (thawed, rolled to fit the skillet)Panadería320 g
butter (for sautéing)Lácteos30 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- frozen peas (frozen)Frutas y verduras150 g
all-purpose flour (for the roux)Despensa30 g- chicken stockDespensa350 ml
heavy creamLácteos120 ml
dried thymeEspecias2 g
saltEspecias4 g
black pepper (freshly ground)Especias2 g
egg (beaten, for egg wash)Lácteos1 pieza
por ración
Nutrición
548kcal
- Carbohidratos
- 33 g
- Proteínas
- 31 g
- Grasas
- 33 g
lo que usará
Utensilios
Sartén
Horno
Pincel de cocina
paso a paso
Preparación
- Paso 1
Sauté the vegetables and chicken
- Melt the butter in an oven-safe skillet over medium heat.
- Add the onion, carrots and celery and cook until softened.
- Add the garlic and the chicken and cook until the chicken is golden on the outside.
- Paso 2
Build the creamy filling
- Sprinkle the flour over the skillet and stir to coat.
- Pour in the chicken stock and the cream, stirring until the sauce thickens.
- Season with the thyme, salt and pepper, then stir in the peas.
- Paso 3
Top with puff pastry
- Lay the puff pastry over the skillet and tuck the edges in.
- Brush the surface with the beaten egg and cut a few small vents.
- Paso 4
Bake until golden
- Bake at 200 °C until the pastry is puffed and deeply golden.
- Let it rest a few minutes before serving.
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