Plat
Mini Chicken Pot Pie Filling
40 minPour 8Nutri-Score C€€
C
40 min
40 minMini Chicken Pot Pie Filling
ce qu’il vous faut
Ingrédients
chicken breast (diced)Viandes2 morceaux
onion (diced)Fruits et légumes1 morceau
carrot (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes4 morceaux
potato (diced)Fruits et légumes75 g
frozen peas (frozen)Fruits et légumes75 g
butterProduits laitiers28 g
flourÉpicerie16 g
chicken brothÉpicerie300 ml
half and halfProduits laitiers180 ml
garlic powderÉpices2 g
onion powderÉpices2 g- Italian seasoningÉpices3 g
- crushed red pepperÉpices2 g
sugarÉpicerie2 g
black pepperÉpices1 g
salt (to taste)Épices3 g
lemon (juiced, to taste)Fruits et légumes0,5 morceaux
par portion
Nutrition
90kcal
- Glucides
- 6 g
- Protéines
- 8 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Poêle
Spatule
pas à pas
Préparation
- Étape 1
Sauté the aromatics
- Melt the butter in a pan and cook the onion, carrot and garlic until softened.
- Étape 2
Add the vegetables and chicken
- Add the diced potatoes and the chicken to the pan.
- Stir and cook so the chicken starts to take on colour.
- Étape 3
Make the sauce
- Sprinkle in the flour and stir to make a roux.
- Pour in the chicken broth and half and half, keeping the total liquid at about 2 cups.
- Étape 4
Season the filling
- Add the onion powder, garlic powder, Italian seasoning, crushed red pepper, black pepper and sugar.
- Étape 5
Add the peas and simmer
- Stir in the frozen peas.
- Let everything simmer until the liquid reduces and turns a golden caramel colour.
- Étape 6
Finish the filling
- Season with salt and lemon juice at the end, tasting as you go.