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Chicken Pot Pie with Puff Pastry
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Chicken Pot Pie with Puff Pastry

1 hServes 6Nutri-Score C€€
from @biteswithbri2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breast (cooked and shredded)Meat600 g
  • puff pastry (thawed)Bakery320 g
  • butter (unsalted)Dairy60 g
  • onion (diced)Produce1 piece
  • carrots (peeled and diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • all-purpose flourPantry40 g
  • chicken brothPantry480 ml
  • heavy creamDairy120 ml
  • frozen peasProduce150 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • thyme (chopped)Spices2 g
  • egg (beaten, for egg wash)Dairy1 piece

per serving

Nutrition

388kcal

Carbs
24 g
Proteins
24 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Baking dish
  • Mixing bowl
  • Pastry brush
  • Oven

step by step

Method

  1. Cook the vegetables

    • Melt the butter in a skillet over medium heat.
    • Add the onion, carrots and celery and cook until softened.
    • Stir in 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 broth and heavy cream, stirring until smooth.
    • Simmer until the sauce thickens, then season with salt and pepper.
    Step 2

  3. Add chicken and peas

    • Stir the shredded chicken and frozen peas into the sauce.
    • Cook until everything is heated through.
    Step 3

  4. Assemble the pie

    • Pour the filling into a baking dish.
    • Lay the puff pastry over the top and press the edges to seal.
    • Brush the pastry with the beaten egg and cut a few slits for steam.
    Step 4

  5. Bake

    • Bake at 200 °C until the pastry is puffed and golden brown.
    • Let rest a few minutes before serving.
    Step 5
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