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Skillet Chicken Pot Pie with Puff Pastry
Plat

Skillet Chicken Pot Pie with Puff Pastry

30 minPour 4Nutri-Score C€€
par @munchiesbymallory5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (cut into bite-sized cubes)Viandes500 g
  • puff pastry (thawed, rolled to fit the skillet)Boulangerie320 g
  • butter (for sautéing)Produits laitiers30 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
  • frozen peas (frozen)Fruits et légumes150 g
  • all-purpose flour (for the roux)Épicerie30 g
  • chicken stockÉpicerie350 ml
  • heavy creamProduits laitiers120 ml
  • dried thymeÉpices2 g
  • saltÉpices4 g
  • black pepper (freshly ground)Épices2 g
  • egg (beaten, for egg wash)Produits laitiers1 morceau

par portion

Nutrition

548kcal

Glucides
33 g
Protéines
31 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Four
  • Pinceau de cuisine

pas à pas

Préparation

  1. Sauté the vegetables and chicken

    • Melt the butter in an oven-safe skillet over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Add the garlic and the chicken and cook until the chicken is golden on the outside.
    Étape 1

  2. Build the creamy filling

    • Sprinkle the flour over the skillet and stir to coat.
    • Pour in the chicken stock and the cream, stirring until the sauce thickens.
    • Season with the thyme, salt and pepper, then stir in the peas.
    Étape 2

  3. Top with puff pastry

    • Lay the puff pastry over the skillet and tuck the edges in.
    • Brush the surface with the beaten egg and cut a few small vents.
    Étape 3

  4. Bake until golden

    • Bake at 200 °C until the pastry is puffed and deeply golden.
    • Let it rest a few minutes before serving.
    Étape 4
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