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Spiced Chicken Pot Pie
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Spiced Chicken Pot Pie

1 h 15 minPara 6Nutri-Score C€€
de @nutrientmatters15 importaciones5 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken breastsCarne2 piezas
  • garlic powderEspecias1,5 g
  • onion powderEspecias1 g
  • paprikaEspecias500 miligramos
  • cayenne pepperEspecias500 miligramos
  • lemon juiceFrutas y verduras15 ml
  • saltEspecias3 g
  • black pepperEspecias1 g
  • avocado oilDespensa15 ml
  • butterLácteos28 g
  • white potatoes (peeled and diced)Frutas y verduras2 piezas
  • yellow onion (diced)Frutas y verduras1 pieza
  • carrot (diced)Frutas y verduras1 pieza
  • garlic cloves (minced)Frutas y verduras7 piezas
  • flourDespensa16 g
  • fresh thyme (leaves picked)Frutas y verduras2 g
  • rosemary (one sprig)Frutas y verduras1 pieza
  • curry powderEspecias1 g
  • chicken bouillon cubeDespensa1 pieza
  • chicken brothDespensa300 ml
  • heavy creamLácteos240 ml
  • frozen peasFrutas y verduras140 g
  • puff pastry sheets (thawed)Panadería2 piezas
  • egg (beaten for egg wash)Lácteos1 pieza

por ración

Nutrición

449kcal

Carbohidratos
29 g
Proteínas
18 g
Grasas
29 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Sartén
  • Molde para tarta
  • Rodillo
  • Pincel de cocina
  • Horno

paso a paso

Preparación

  1. Season and air-fry the chicken

    • Combine the garlic powder, onion powder, paprika and cayenne into a spice mix.
    • Marinate the chicken breasts with the lemon juice, spice mix, salt, pepper and avocado oil.
    • Air-fry at 200 °C for 10 minutes, then let cool and shred with a fork.
    Paso 1

  2. Sauté the vegetables

    • Melt the butter in a pan and sauté the diced potatoes, onion, carrot and minced garlic.
    • Sprinkle in the flour and cook for a few more minutes.
    Paso 2

  3. Build the creamy filling

    • Add the fresh thyme, rosemary, curry powder and chicken bouillon cube.
    • Pour in the broth and heavy cream, season with salt and pepper and simmer until thickened.
    • Stir in the shredded chicken and frozen peas.
    Paso 3

  4. Pre-bake the bottom crust

    • Roll out a thawed puff pastry sheet large enough to fit the pie dish.
    • Brush with egg wash and bake at 220 °C for about 5 minutes to avoid a soggy crust.
    Paso 4

  5. Fill and seal the pie

    • Spoon the pot pie filling into the pre-baked crust.
    • Cover with the second puff pastry sheet and seal the edges with a fork.
    • Cut slits on top so the pie can breathe and brush with egg wash.
    Paso 5

  6. Bake until golden

    • Bake at 220 °C for 25–35 minutes, until the crust is golden.
    Paso 6
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