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Chicken Pot Pie Pastina with Puff Pastry Croutons
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Chicken Pot Pie Pastina with Puff Pastry Croutons

55 minPour 4Nutri-Score C€€
par @heresyourbite18 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (seasoned, seared then diced)Viandes500 g
  • puff pastry (cut into 1-inch squares)Boulangerie320 g
  • egg (beaten for egg wash)Produits laitiers1 morceau
  • onion (diced)Fruits et légumes1 morceau
  • celery (diced)Fruits et légumes2 morceaux
  • carrot (diced)Fruits et légumes2 morceaux
  • garlic (grated)Fruits et légumes3 morceaux
  • fresh thyme (leaves picked, plus extra for serving)Fruits et légumes5 g
  • red pepper flakesÉpices2 g
  • white wineBoissons60 ml
  • chicken brothÉpicerie900 ml
  • acini di pepeCéréales200 g
  • heavy creamProduits laitiers80 ml
  • nutmeg (freshly grated)Épices1 g
  • frozen peasFruits et légumes150 g
  • Parmesan (freshly grated)Produits laitiers50 g
  • olive oilÉpicerie30 ml
  • saltÉpices5 g
  • black pepperÉpices2 g

par portion

Nutrition

613kcal

Glucides
44 g
Protéines
36 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Pinceau de cuisine
  • Marmite
  • Poêle
  • Râpe
  • knife
  • cutting board

pas à pas

Préparation

  1. Prep the vegetables and puff pastry

    • Dice the onion, celery and carrot.
    • Cut the puff pastry into small 1-inch squares and place them on a baking tray.
    Étape 1

  2. Bake the puff pastry croutons

    • Brush the pastry squares with the beaten egg.
    • Bake until puffed, golden and flaky.
    Étape 2

  3. Sear the chicken

    • Season the chicken with salt and pepper.
    • Sear in a large pot with olive oil on both sides until golden, then remove and set aside.
    Étape 3

  4. Soften the vegetables

    • Cook the onion, celery and carrot in the same pot with a big pinch of salt and pepper until softened.
    Étape 4

  5. Add aromatics and deglaze

    • Stir in the fresh thyme, grated garlic and red pepper flakes.
    • Deglaze with the white wine and let it cook off.
    Étape 5

  6. Cook the pastina

    • Pour in the chicken broth and the acini di pepe.
    • Stir frequently until the pasta is tender and the liquid has thickened.
    Étape 6

  7. Dice the chicken

    • While the pasta cooks, dice the seared chicken.
    Étape 7

  8. Make it creamy

    • Stir in the heavy cream and simmer until slightly thickened.
    • Grate in fresh nutmeg for warmth.
    Étape 8

  9. Finish the pastina

    • Add the diced chicken and frozen peas and stir to warm through.
    • Finish with grated Parmesan, plus salt and pepper if needed.
    Étape 9

  10. Serve

    • Ladle the pastina into bowls.
    • Top with the warm puff pastry croutons, a little Parmesan and fresh thyme just before serving.
    Étape 10
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