Plat
Mini Gluten-Free Chicken Pot Pies
1 hPour 6Nutri-Score C€€
C
1 h
1 hMini Gluten-Free Chicken Pot Pies
recette de
Claudia Harrington
@claudia.harrington
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chicken breast (cooked and diced)Viandes400 g
gluten-free pie crust (chilled, store-bought or homemade)Boulangerie400 g
butter (melted)Produits laitiers40 g
onion (finely diced)Fruits et légumes1 morceau
carrot (peeled and diced)Fruits et légumes2 morceaux
celery (diced)Fruits et légumes2 morceaux- frozen peas (thawed)Fruits et légumes100 g
- gluten-free flourÉpicerie30 g
- chicken stockÉpicerie300 ml
heavy creamProduits laitiers100 ml
saltÉpices3 g
black pepper (ground)Épices1 g
egg (beaten, for egg wash)Produits laitiers1 morceau
par portion
Nutrition
354kcal
- Glucides
- 32 g
- Protéines
- 18 g
- Lipides
- 18 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 filling
- Melt the butter in a frying pan and soften the onion, carrot and celery.
- Stir in the gluten-free flour and cook briefly, then pour in the chicken stock and cream.
- Add the chicken and peas, season with salt and pepper and simmer until thickened.
- Étape 2
Prepare the pastry
- Roll out the gluten-free pie crust and cut out rounds for the bases and lids.
- Press the base rounds into the cups of the muffin pan.
- Étape 3
Fill and seal the pies
- Spoon the cooled filling into the pastry cups.
- Top with the pastry lids and crimp the edges to seal.
- Brush the tops with beaten egg and cut a small vent in each.
- Étape 4
Bake
- Bake until the pastry is golden and the filling bubbles.
- Étape 5
Rest and serve
- Let the mini pies cool slightly in the pan before lifting them out.
les plus cuisinées d’abord