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Chicken Pot Pie with Puff Pastry
1 h 5 minServes 4Nutri-Score C€€
C
1 h 5 min
1 h 5 minChicken Pot Pie with Puff Pastry
what you need
Ingredients
chicken breasts (boneless, skinless)Meat2 pieces
salt (to taste)Spices5 g
black pepper (ground, to taste)Spices2 g
smoked paprika (to taste)Spices4 g
vegetable oilPantry30 ml
butterDairy28 g
onion (small, finely chopped)Produce1 piece
celery stalks (finely chopped)Produce2 pieces
carrots (finely chopped)Produce2 pieces
garlic cloves (finely chopped)Produce3 pieces- dried garlicSpices3 g
flourPantry15 g- chicken brothPantry360 ml
heavy creamDairy120 ml- green peasProduce150 g
puff pastry (ready-rolled sheet)Bakery320 g- egg yolk (for brushing)Dairy1 piece
per serving
Nutrition
449kcal
- Carbs
- 26 g
- Proteins
- 20 g
- Fat
- 30 g
what you’ll use
Tools
Frying pan
Baking dish
Pastry brush
step by step
Method
- Step 1
Season and sear the chicken
- Season the chicken breasts with salt, black pepper and smoked paprika.
- Sear in the vegetable oil on both sides until golden brown; it can stay slightly undercooked inside.
- Remove the chicken and shred it into pieces.
- Step 2
Sauté the vegetables
- Melt the butter in the same pan.
- Sauté the onion, celery and carrots until softened.
- Add the garlic, salt, black pepper, smoked paprika, dried garlic and flour, then stir well.
- Step 3
Simmer the filling
- Add the shredded chicken and chicken broth.
- Cover and simmer for a few minutes.
- Step 4
Finish the creamy filling
- Add the green peas and cream and stir well.
- Adjust the salt to taste.
- Cook until the filling is creamy.
- Step 5
Assemble the pie
- Transfer the chicken mixture to a baking dish.
- Cover with the puff pastry and brush the top with egg yolk.
- Step 6
Bake until golden
- Bake until the puff pastry is golden brown and crispy.
- Serve hot.