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Mini Chicken Pot Pie
50 minVoor 4Nutri-Score B€€
B
50 min
50 minMini Chicken Pot Pie
recept van
Creativelyemi
@creativelyemi
1 recept
1 import
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wat je nodig hebt
Ingrediënten
chicken breast (cooked and finely shredded)Vlees200 g
carrot (peeled and finely diced)Groente en fruit1 stuk
peas (frozen or fresh)Groente en fruit60 g
onion (finely chopped)Groente en fruit1 stuk
butter (unsalted)Zuivel20 g
flourVoorraadkast20 g
milk (whole milk)Zuivel150 ml
puff pastry (ready-rolled)Bakkerij250 g
egg (beaten, for glazing)Zuivel1 stuk
per portie
Voedingswaarden
273kcal
- Koolhydraten
- 20 g
- Eiwitten
- 14 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Koekenpan
Muffinvorm
Deegroller
Bakkwast
Oven
stap voor stap
Bereiding
- Stap 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the onion and carrot and soften for a few minutes.
- Stir in the peas and cook briefly.
- Stap 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the milk gradually, stirring until thickened.
- Add the shredded chicken and mix well, then set aside to cool slightly.
- Stap 3
Fill the pastry cases
- Cut the puff pastry into rounds and press them into the muffin pan.
- Spoon the chicken filling into each pastry case.
- Stap 4
Top and bake
- Cut smaller pastry rounds for the lids and place them on top, sealing the edges.
- Brush with beaten egg.
- Bake at 190 °C until golden and puffed.