Plat
Chicken Pot Pie with Puff Pastry
1 h 5Pour 4Nutri-Score C€€
C
1 h 5
1 h 5Chicken Pot Pie with Puff Pastry
ce qu’il vous faut
Ingrédients
chicken breasts (boneless, skinless)Viandes2 morceaux
salt (to taste)Épices5 g
black pepper (ground, to taste)Épices2 g
smoked paprika (to taste)Épices4 g
vegetable oilÉpicerie30 ml
butterProduits laitiers28 g
onion (small, finely chopped)Fruits et légumes1 morceau
celery stalks (finely chopped)Fruits et légumes2 morceaux
carrots (finely chopped)Fruits et légumes2 morceaux
garlic cloves (finely chopped)Fruits et légumes3 morceaux- dried garlicÉpices3 g
flourÉpicerie15 g- chicken brothÉpicerie360 ml
heavy creamProduits laitiers120 ml- green peasFruits et légumes150 g
puff pastry (ready-rolled sheet)Boulangerie320 g- egg yolk (for brushing)Produits laitiers1 morceau
par portion
Nutrition
449kcal
- Glucides
- 26 g
- Protéines
- 20 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Poêle
Plat allant au four
Pinceau de cuisine
pas à pas
Préparation
- Étape 1
Season and sear the chicken
- Season the chicken breasts with salt, black pepper and smoked paprika.
- Sear in the vegetable oil on both sides until golden brown; it can stay slightly undercooked inside.
- Remove the chicken and shred it into pieces.
- Étape 2
Sauté the vegetables
- Melt the butter in the same pan.
- Sauté the onion, celery and carrots until softened.
- Add the garlic, salt, black pepper, smoked paprika, dried garlic and flour, then stir well.
- Étape 3
Simmer the filling
- Add the shredded chicken and chicken broth.
- Cover and simmer for a few minutes.
- Étape 4
Finish the creamy filling
- Add the green peas and cream and stir well.
- Adjust the salt to taste.
- Cook until the filling is creamy.
- Étape 5
Assemble the pie
- Transfer the chicken mixture to a baking dish.
- Cover with the puff pastry and brush the top with egg yolk.
- Étape 6
Bake until golden
- Bake until the puff pastry is golden brown and crispy.
- Serve hot.