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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 minServes 4Nutri-Score C€€
from @heresyourbite18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (seasoned, seared then diced)Meat500 g
  • puff pastry (cut into 1-inch squares)Bakery320 g
  • egg (beaten for egg wash)Dairy1 piece
  • onion (diced)Produce1 piece
  • celery (diced)Produce2 pieces
  • carrot (diced)Produce2 pieces
  • garlic (grated)Produce3 pieces
  • fresh thyme (leaves picked, plus extra for serving)Produce5 g
  • red pepper flakesSpices2 g
  • white wineBeverages60 ml
  • chicken brothPantry900 ml
  • acini di pepeGrains200 g
  • heavy creamDairy80 ml
  • nutmeg (freshly grated)Spices1 g
  • frozen peasProduce150 g
  • Parmesan (freshly grated)Dairy50 g
  • olive oilPantry30 ml
  • saltSpices5 g
  • black pepperSpices2 g

per serving

Nutrition

613kcal

Carbs
44 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Pastry brush
  • Stockpot
  • Frying pan
  • Grater
  • knife
  • cutting board

step by step

Method

  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.
    Step 1

  2. Bake the puff pastry croutons

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

  7. Dice the chicken

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

  8. Make it creamy

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

  10. Serve

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