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One-Pan Chicken Pot Pie with Puff Pastry
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One-Pan Chicken Pot Pie with Puff Pastry

50 minPorcje: 6Nutri-Score C€€
od @britscookin7 importówugotowano 0 razy
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Składniki

6 osób
  • unsalted butter (divided in two)Nabiał113 g
  • onion (diced)Warzywa i owoce70 g
  • carrots (diced)Warzywa i owoce65 g
  • celery (diced)Warzywa i owoce60 g
  • mushrooms (diced)Warzywa i owoce100 g
  • garlic (minced)Warzywa i owoce3 kawałki
  • all-purpose flourSpiżarnia42 g
  • Cajun seasoningPrzyprawy5 g
  • garlic & herb seasoningPrzyprawy5 g
  • garlic powderPrzyprawy3 g
  • onion powderPrzyprawy3 g
  • rosemaryPrzyprawy2 g
  • chicken brothSpiżarnia480 ml
  • half-and-halfNabiał240 ml
  • chicken bouillonSpiżarnia15 g
  • Worcestershire sauceSpiżarnia15 ml
  • rotisserie chicken (shredded)Mięso400 g
  • frozen peasWarzywa i owoce150 g
  • puff pastry (thawed, cut into rounds or squares)Piekarnia1 kawałek
  • egg (beaten, for egg wash)Nabiał1 kawałek
  • fresh thyme (leaves picked)Warzywa i owoce3 g
  • flaky saltPrzyprawy2 g
  • black pepper (cracked)Przyprawy1 g

na porcję

Wartości odżywcze

436kcal

Węglowodany
22 g
Białko
22 g
Tłuszcz
29 g
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Przybory

  • Patelnia głęboka
  • Piekarnik
  • Pędzelek kuchenny
  • Foremka do ciastek

krok po kroku

Przygotowanie

  1. Soften the vegetables

    • Melt half of the butter in a large oven-safe skillet.
    • Add the onion, carrots and celery and cook until they begin to soften.
    • Add the mushrooms and continue cooking until softened.
    Krok 1

  2. Add butter, garlic and spices

    • Add the remaining butter along with the garlic.
    • Once the garlic is fragrant, stir in the Cajun seasoning, garlic & herb seasoning, garlic powder, onion powder and rosemary.
    Krok 2

  3. Cook out the flour

    • Sprinkle in the flour and stir well.
    • Cook for a minute or two to remove the raw flour taste.
    Krok 3

  4. Pour in the liquids

    • While stirring, slowly pour in the chicken broth and half-and-half.
    • Keep stirring so the mixture comes together smooth.
    Krok 4

  5. Simmer until thickened

    • Stir in the chicken bouillon and a splash of Worcestershire sauce.
    • Let the filling simmer until it starts to thicken.
    Krok 5

  6. Add chicken and peas

    • Fold in the shredded rotisserie chicken and frozen peas.
    • Taste and adjust the seasonings if needed.
    Krok 6

  7. Top with puff pastry

    • Cut the puff pastry into rounds with a biscuit cutter or into squares.
    • Arrange the pieces over the top of the filling.
    Krok 7

  8. Brush and season the crust

    • Brush the puff pastry with the beaten egg.
    • Sprinkle with fresh thyme, flaky salt and cracked black pepper.
    Krok 8

  9. Bake

    • Bake at 220 °C for about 20 minutes, until the pastry is puffed and golden and the filling is bubbling.
    Krok 9
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