Plat
Chicken Pot Pie
1 h 15Pour 6Nutri-Score C€€
C
1 h 15
1 h 15Chicken Pot Pie
ce qu’il vous faut
Ingrédients
chicken breast (3/4 pieces, cooked and shredded)Viandes680 g
seasoned saltÉpices5 g
black pepperÉpices2 g
paprikaÉpices3 g
garlic powderÉpices3 g- onion powderÉpices3 g
butter (1 stick)Produits laitiers113 g
carrots (diced)Fruits et légumes2 morceaux
celery (diced)Fruits et légumes2 morceaux
onion (diced)Fruits et légumes1 morceau
chicken bouillon (cube)Épicerie1 morceau- minced garlic (1 tbsp)Fruits et légumes15 ml
flour (1/2 cup)Épicerie60 g- chicken broth (2 cups)Épicerie480 ml
heavy cream (1/2 cup)Produits laitiers120 ml
peas (1 cup)Fruits et légumes150 g
puff pastry (1 pack, thawed)Boulangerie320 g
egg (beaten, for egg wash)Produits laitiers1 morceau
par portion
Nutrition
444kcal
- Glucides
- 29 g
- Protéines
- 28 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Saladier
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 1
Season and cook the chicken
- Season the chicken breast with seasoned salt, pepper, paprika, garlic powder and onion powder.
- Bake or cook on the stovetop for 2-3 minutes per side until cooked through.
- Shred the chicken and set aside.
- Étape 2
Sauté the vegetables
- Melt the butter in a pan.
- Add the carrots, celery and onion and cook until softened.
- Stir in the chicken bouillon and minced garlic.
- Étape 3
Build the creamy filling
- Sprinkle in the flour and stir to coat the vegetables.
- Pour in the chicken broth and heavy cream, stirring until thickened.
- Add the peas and the shredded chicken and mix well.
- Étape 4
Assemble the pot pie
- Pour the filling into a baking dish.
- Top with the puff pastry and press the edges to seal.
- Brush the pastry with the beaten egg.
- Étape 5
Bake
- Bake at 375 °F until the pastry is golden and puffed.