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Mini Gluten-Free Chicken Pot Pies
Hoofdgerecht

Mini Gluten-Free Chicken Pot Pies

1 uVoor 6Nutri-Score C€€
van @claudia.harrington4 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • chicken breast (cooked and diced)Vlees400 g
  • gluten-free pie crust (chilled, store-bought or homemade)Bakkerij400 g
  • butter (melted)Zuivel40 g
  • onion (finely diced)Groente en fruit1 stuk
  • carrot (peeled and diced)Groente en fruit2 stukken
  • celery (diced)Groente en fruit2 stukken
  • frozen peas (thawed)Groente en fruit100 g
  • gluten-free flourVoorraadkast30 g
  • chicken stockVoorraadkast300 ml
  • heavy creamZuivel100 ml
  • saltKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g
  • egg (beaten, for egg wash)Zuivel1 stuk

per portie

Voedingswaarden

354kcal

Koolhydraten
32 g
Eiwitten
18 g
Vetten
18 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Muffinvorm
  • Deegroller
  • Bakkwast
  • Oven

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  4. Bake

    • Bake until the pastry is golden and the filling bubbles.
    Stap 4

  5. Rest and serve

    • Let the mini pies cool slightly in the pan before lifting them out.
    Stap 5
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