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Chicken Pot Pie Pastina with Puff Pastry Croutons
Hoofdgerecht

Chicken Pot Pie Pastina with Puff Pastry Croutons

55 minVoor 4Nutri-Score C€€
van @heresyourbite18 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken breast (seasoned, seared then diced)Vlees500 g
  • puff pastry (cut into 1-inch squares)Bakkerij320 g
  • egg (beaten for egg wash)Zuivel1 stuk
  • onion (diced)Groente en fruit1 stuk
  • celery (diced)Groente en fruit2 stukken
  • carrot (diced)Groente en fruit2 stukken
  • garlic (grated)Groente en fruit3 stukken
  • fresh thyme (leaves picked, plus extra for serving)Groente en fruit5 g
  • red pepper flakesKruiden en specerijen2 g
  • white wineDranken60 ml
  • chicken brothVoorraadkast900 ml
  • acini di pepeGranen200 g
  • heavy creamZuivel80 ml
  • nutmeg (freshly grated)Kruiden en specerijen1 g
  • frozen peasGroente en fruit150 g
  • Parmesan (freshly grated)Zuivel50 g
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen5 g
  • black pepperKruiden en specerijen2 g

per portie

Voedingswaarden

613kcal

Koolhydraten
44 g
Eiwitten
36 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Bakplaat
  • Bakkwast
  • Soeppan
  • Koekenpan
  • Rasp
  • knife
  • cutting board

stap voor stap

Bereiding

  1. Prep the vegetables and puff pastry

    • Dice the onion, celery and carrot.
    • Cut the puff pastry into small 1-inch squares and place them on a baking tray.
    Stap 1

  2. Bake the puff pastry croutons

    • Brush the pastry squares with the beaten egg.
    • Bake until puffed, golden and flaky.
    Stap 2

  3. Sear the chicken

    • Season the chicken with salt and pepper.
    • Sear in a large pot with olive oil on both sides until golden, then remove and set aside.
    Stap 3

  4. Soften the vegetables

    • Cook the onion, celery and carrot in the same pot with a big pinch of salt and pepper until softened.
    Stap 4

  5. Add aromatics and deglaze

    • Stir in the fresh thyme, grated garlic and red pepper flakes.
    • Deglaze with the white wine and let it cook off.
    Stap 5

  6. Cook the pastina

    • Pour in the chicken broth and the acini di pepe.
    • Stir frequently until the pasta is tender and the liquid has thickened.
    Stap 6

  7. Dice the chicken

    • While the pasta cooks, dice the seared chicken.
    Stap 7

  8. Make it creamy

    • Stir in the heavy cream and simmer until slightly thickened.
    • Grate in fresh nutmeg for warmth.
    Stap 8

  9. Finish the pastina

    • Add the diced chicken and frozen peas and stir to warm through.
    • Finish with grated Parmesan, plus salt and pepper if needed.
    Stap 9

  10. Serve

    • Ladle the pastina into bowls.
    • Top with the warm puff pastry croutons, a little Parmesan and fresh thyme just before serving.
    Stap 10
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