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Chicken Pot Pie for Two
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Chicken Pot Pie for Two

55 minServes 2Nutri-Score C€€
from @moribyan31 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • carrot (peeled and chopped)Produce1 piece
  • celery (chopped)Produce2 pieces
  • onion (chopped)Produce1 piece
  • rotisserie chicken (shredded)Meat300 g
  • butterDairy40 g
  • rosemary (leaves picked and chopped)Produce1 piece
  • thyme (leaves picked)Produce3 pieces
  • sage (leaves chopped)Produce3 pieces
  • garlic (minced)Produce2 pieces
  • flourPantry30 g
  • chicken brothPantry250 ml
  • half and halfDairy120 ml
  • saltSpices3 g
  • black pepperSpices2 g
  • sweet peas (frozen or fresh)Produce120 g
  • puff pastry (sheet, cut into small squares)Bakery250 g
  • egg (beaten, for egg wash)Dairy1 piece
  • flaky sea saltSpices2 g

per serving

Nutrition

708kcal

Carbs
39 g
Proteins
39 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Pastry brush
  • Oven

step by step

Method

  1. Prep the vegetables and chicken

    • Chop the carrots, celery and onion.
    • Shred the rotisserie chicken.
    Step 1

  2. Cook the vegetables

    • Melt the butter in a pan.
    • Add the carrots, celery and onion and cook down.
    Step 2

  3. Add the herbs and garlic

    • Add the rosemary, thyme, sage and garlic.
    • Cook until nicely coloured.
    Step 3

  4. Make the roux

    • Mix in the flour and sauté well.
    Step 4

  5. Build the creamy filling

    • Pour in the broth and the half and half.
    • Add the spices and mix until the sauce has a beautiful colour.
    Step 5

  6. Add the peas and chicken

    • Mix in the sweet peas and the shredded rotisserie chicken.
    Step 6

  7. Top with puff pastry

    • Cut the puff pastry sheet into small squares.
    • Place the squares on top of the baking dish.
    • Brush with egg wash.
    Step 7

  8. Bake

    • Bake until beautifully golden.
    Step 8

  9. Finish and serve

    • Finish with flaky sea salt and black pepper.
    Step 9
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