Plat
Chicken Pot Pie with Biscuits
1 hPour 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Biscuits
ce qu’il vous faut
Ingrédients
chicken breast (cooked and shredded)Viandes600 g
butter (for the filling)Produits laitiers60 g
onion (diced)Fruits et légumes1 morceau
carrots (peeled and diced)Fruits et légumes3 morceaux
celery stalks (diced)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes2 morceaux
all-purpose flour (for the filling)Épicerie40 g- chicken stockÉpicerie500 ml
heavy creamProduits laitiers120 ml- frozen peasFruits et légumes150 g
thyme (chopped)Épices2 g
saltÉpices5 g
black pepper (ground)Épices2 g- all-purpose flour (for the biscuits)Épicerie250 g
- baking powderÉpicerie12 g
- cold butter (cubed, for the biscuits)Produits laitiers90 g
milk (cold, for the biscuits)Produits laitiers180 ml
par portion
Nutrition
468kcal
- Glucides
- 41 g
- Protéines
- 28 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Sauteuse
Saladier
Plat allant au four
Four
Rouleau à pâtisserie- Emporte-pièce
pas à pas
Préparation
- Étape 1
Cook the vegetables
- Melt the butter in a sauté pan over medium heat.
- Add the onion, carrots and celery and cook until softened.
- Stir in the garlic and thyme and cook until fragrant.
- Étape 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the chicken stock gradually, stirring until thickened.
- Add the cream, then the shredded chicken and peas.
- Season with salt and pepper and simmer until thick.
- Étape 3
Make the biscuit dough
- Whisk the flour, baking powder and a pinch of salt in a bowl.
- Cut in the cold butter until crumbly.
- Add the milk and mix just until a dough forms.
- Roll out the dough and cut out rounds.
- Étape 4
Assemble and bake
- Pour the filling into a baking dish.
- Arrange the biscuit rounds on top.
- Bake until the biscuits are golden and the filling bubbles.
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