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Chicken Pot Pie Pastina with Puff Pastry Croutons
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Chicken Pot Pie Pastina with Puff Pastry Croutons

55 minPorcje: 4Nutri-Score C€€
od @heresyourbite18 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (seasoned, seared then diced)Mięso500 g
  • puff pastry (cut into 1-inch squares)Piekarnia320 g
  • egg (beaten for egg wash)Nabiał1 kawałek
  • onion (diced)Warzywa i owoce1 kawałek
  • celery (diced)Warzywa i owoce2 kawałki
  • carrot (diced)Warzywa i owoce2 kawałki
  • garlic (grated)Warzywa i owoce3 kawałki
  • fresh thyme (leaves picked, plus extra for serving)Warzywa i owoce5 g
  • red pepper flakesPrzyprawy2 g
  • white wineNapoje60 ml
  • chicken brothSpiżarnia900 ml
  • acini di pepeProdukty zbożowe200 g
  • heavy creamNabiał80 ml
  • nutmeg (freshly grated)Przyprawy1 g
  • frozen peasWarzywa i owoce150 g
  • Parmesan (freshly grated)Nabiał50 g
  • olive oilSpiżarnia30 ml
  • saltPrzyprawy5 g
  • black pepperPrzyprawy2 g

na porcję

Wartości odżywcze

613kcal

Węglowodany
44 g
Białko
36 g
Tłuszcz
33 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Pędzelek kuchenny
  • Garnek
  • Patelnia
  • Tarka
  • knife
  • cutting board

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Bake the puff pastry croutons

    • Brush the pastry squares with the beaten egg.
    • Bake until puffed, golden and flaky.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Dice the chicken

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

  8. Make it creamy

    • Stir in the heavy cream and simmer until slightly thickened.
    • Grate in fresh nutmeg for warmth.
    Krok 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.
    Krok 9

  10. Serve

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