Main
Mini Chicken Pot Pie
50 minServes 4Nutri-Score B€€
B
50 min
50 minMini Chicken Pot Pie
what you need
Ingredients
chicken breast (cooked and finely shredded)Meat200 g
carrot (peeled and finely diced)Produce1 piece
peas (frozen or fresh)Produce60 g
onion (finely chopped)Produce1 piece
butter (unsalted)Dairy20 g
flourPantry20 g
milk (whole milk)Dairy150 ml
puff pastry (ready-rolled)Bakery250 g
egg (beaten, for glazing)Dairy1 piece
per serving
Nutrition
273kcal
- Carbs
- 20 g
- Proteins
- 14 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Muffin pan
Rolling pin
Pastry brush
Oven
step by step
Method
- Step 1
Cook the vegetables
- Melt the butter in a frying pan over medium heat.
- Add the onion and carrot and soften for a few minutes.
- Stir in the peas and cook briefly.
- Step 2
Make the creamy filling
- Sprinkle the flour over the vegetables and stir to coat.
- Pour in the milk gradually, stirring until thickened.
- Add the shredded chicken and mix well, then set aside to cool slightly.
- Step 3
Fill the pastry cases
- Cut the puff pastry into rounds and press them into the muffin pan.
- Spoon the chicken filling into each pastry case.
- Step 4
Top and bake
- Cut smaller pastry rounds for the lids and place them on top, sealing the edges.
- Brush with beaten egg.
- Bake at 190 °C until golden and puffed.