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French Onion Chicken Pot Pie
Hoofdgerecht

French Onion Chicken Pot Pie

1 u 15 minVoor 6Nutri-Score C€€
van @littlebbanghouse7 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • olive oilVoorraadkast45 ml
  • yellow onion (medium, thinly sliced)Groente en fruit3 stukken
  • saltKruiden en specerijen3 g
  • sugarVoorraadkast4 g
  • garlic (minced)Groente en fruit6 stukken
  • carrot (small, diced)Groente en fruit2 stukken
  • fresh thyme (leaves only)Groente en fruit3 g
  • dry white wineDranken120 ml
  • all-purpose flourVoorraadkast30 g
  • beef brothVoorraadkast480 ml
  • Worcestershire sauceVoorraadkast15 ml
  • whole milkZuivel120 ml
  • Gruyère cheese (shredded)Zuivel150 g
  • frozen peas (do not thaw)Groente en fruit190 g
  • cooked chicken (shredded)Vlees280 g
  • black pepper (to taste)Kruiden en specerijen1 g
  • puff pastry (frozen sheet, thawed and cut into 2 inch squares)Bakkerij1 stuk
  • egg (large, beaten)Zuivel1 stuk
  • water (for egg wash)Overig15 ml
  • fresh thyme (for garnish)Groente en fruit3 g
  • fresh parsley (for garnish)Groente en fruit5 g

per portie

Voedingswaarden

275kcal

Koolhydraten
20 g
Eiwitten
13 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Ovenschaal
  • Mengkom
  • Bakkwast
  • Oven

stap voor stap

Bereiding

  1. Caramelize the onions

    • Heat the olive oil in a large pan over medium heat.
    • Add the sliced onions with the salt and sugar and cook, stirring occasionally, until deeply golden and caramelized.
    Stap 1

  2. Build the filling

    • Add the garlic, carrots and thyme and cook until fragrant.
    • Pour in the white wine and let it reduce.
    • Sprinkle over the flour and stir to form a roux, cooking briefly.
    Stap 2

  3. Add the liquids and cheese

    • Whisk in the beef broth, Worcestershire sauce and milk until smooth.
    • Simmer until slightly thickened, then stir in the Gruyère until melted.
    • Season with salt and pepper.
    Stap 3

  4. Finish the filling

    • Stir in the frozen peas and the shredded cooked chicken.
    • Pour the filling into a baking dish.
    Stap 4

  5. Top with pastry

    • Arrange the puff pastry squares over the filling.
    • Brush the pastry with the egg wash.
    Stap 5

  6. Bake

    • Bake at 200 °C until the pastry is puffed and golden and the filling bubbles.
    Stap 6

  7. Garnish and serve

    • Sprinkle with fresh thyme and parsley before serving.
    Stap 7
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