Plat
Mini Chicken Pot Pie
50 minPour 4Nutri-Score B€€
B
50 min
50 minMini Chicken Pot Pie
ce qu’il vous faut
Ingrédients
chicken breast (cooked and finely shredded)Viandes200 g
carrot (peeled and finely diced)Fruits et légumes1 morceau
peas (frozen or fresh)Fruits et légumes60 g
onion (finely chopped)Fruits et légumes1 morceau
butter (unsalted)Produits laitiers20 g
flourÉpicerie20 g
milk (whole milk)Produits laitiers150 ml
puff pastry (ready-rolled)Boulangerie250 g
egg (beaten, for glazing)Produits laitiers1 morceau
par portion
Nutrition
273kcal
- Glucides
- 20 g
- Protéines
- 14 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Moule à muffins
Rouleau à pâtisserie
Pinceau de cuisine
Four
pas à pas
Préparation
- Étape 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the onion and carrot and soften for a few minutes.
- Stir in the peas and cook briefly.
- Étape 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the milk gradually, stirring until thickened.
- Add the shredded chicken and mix well, then set aside to cool slightly.
- Étape 3
Fill the pastry cases
- Cut the puff pastry into rounds and press them into the muffin pan.
- Spoon the chicken filling into each pastry case.
- Étape 4
Top and bake
- Cut smaller pastry rounds for the lids and place them on top, sealing the edges.
- Brush with beaten egg.
- Bake at 190 °C until golden and puffed.