Plat
Chicken Pot Pie with Puff Pastry
1 hPour 6Nutri-Score C€€
C
1 h
1 hChicken Pot Pie with Puff Pastry
recette de
Bites with Bri
@biteswithbri
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cooked and shredded)Viandes600 g
puff pastry (thawed)Boulangerie320 g
butter (unsalted)Produits laitiers60 g
onion (diced)Fruits et légumes1 morceau
carrots (peeled and diced)Fruits et légumes2 morceaux
celery stalks (diced)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes2 morceaux
all-purpose flourÉpicerie40 g- chicken brothÉpicerie480 ml
heavy creamProduits laitiers120 ml- frozen peasFruits et légumes150 g
saltÉpices3 g
black pepper (ground)Épices1 g
thyme (chopped)Épices2 g
egg (beaten, for egg wash)Produits laitiers1 morceau
par portion
Nutrition
388kcal
- Glucides
- 24 g
- Protéines
- 24 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Sauteuse
Plat allant au four
Saladier
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 1
Cook the vegetables
- Melt the butter in a skillet 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 broth and heavy cream, stirring until smooth.
- Simmer until the sauce thickens, then season with salt and pepper.
- Étape 3
Add chicken and peas
- Stir the shredded chicken and frozen peas into the sauce.
- Cook until everything is heated through.
- Étape 4
Assemble the pie
- Pour the filling into a baking dish.
- Lay the puff pastry over the top and press the edges to seal.
- Brush the pastry with the beaten egg and cut a few slits for steam.
- Étape 5
Bake
- Bake at 200 °C until the pastry is puffed and golden brown.
- Let rest a few minutes before serving.
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