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Chicken Pot Pie
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Chicken Pot Pie

1 h 30 minServes 6Nutri-Score C€€
from @sementhaaa2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (cooked and shredded)Meat600 g
  • puff pastry (thawed)Bakery320 g
  • onion (diced)Produce1 piece
  • carrots (peeled and diced)Produce3 pieces
  • celery stalks (diced)Produce2 pieces
  • frozen peasProduce150 g
  • garlic (minced)Produce2 pieces
  • butterDairy60 g
  • all-purpose flourPantry50 g
  • chicken stockPantry500 ml
  • heavy creamDairy120 ml
  • thyme (chopped)Spices2 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

431kcal

Carbs
29 g
Proteins
24 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Saucepan
  • Pastry brush
  • Rolling pin

step by step

Method

  1. Cook the vegetables

    • Melt the butter in a frying pan and sauté the onion, carrots and celery until softened.
    • Add the garlic and thyme and cook until fragrant.
    Step 1

  2. Make the creamy filling

    • Sprinkle the flour over the vegetables and stir to coat.
    • Pour in the chicken stock and cream, stirring until the sauce thickens.
    • Season with salt and pepper.
    Step 2

  3. Add chicken and peas

    • Stir the shredded chicken and frozen peas into the sauce.
    • Simmer briefly until everything is hot and combined.
    Step 3

  4. Assemble the pie

    • Pour the filling into a baking dish.
    • Roll out the puff pastry and lay it over the filling, pressing the edges to seal.
    • Brush the pastry with the beaten egg and cut a few slits for steam.
    Step 4

  5. Bake

    • Bake at 220 °C (425 °F) until the pastry is golden and puffed.
    Step 5
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