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Mini Chicken Pot Pie Filling
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Mini Chicken Pot Pie Filling

40 minServes 8Nutri-Score C€€
from @veeeyap1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • chicken breast (diced)Meat2 pieces
  • onion (diced)Produce1 piece
  • carrot (diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • potato (diced)Produce75 g
  • frozen peas (frozen)Produce75 g
  • butterDairy28 g
  • flourPantry16 g
  • chicken brothPantry300 ml
  • half and halfDairy180 ml
  • garlic powderSpices2 g
  • onion powderSpices2 g
  • Italian seasoningSpices3 g
  • crushed red pepperSpices2 g
  • sugarPantry2 g
  • black pepperSpices1 g
  • salt (to taste)Spices3 g
  • lemon (juiced, to taste)Produce0.5 pieces

per serving

Nutrition

90kcal

Carbs
6 g
Proteins
8 g
Fat
4 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula

step by step

Method

  1. Sauté the aromatics

    • Melt the butter in a pan and cook the onion, carrot and garlic until softened.
    Step 1

  2. Add the vegetables and chicken

    • Add the diced potatoes and the chicken to the pan.
    • Stir and cook so the chicken starts to take on colour.
    Step 2

  3. Make the sauce

    • Sprinkle in the flour and stir to make a roux.
    • Pour in the chicken broth and half and half, keeping the total liquid at about 2 cups.
    Step 3

  4. Season the filling

    • Add the onion powder, garlic powder, Italian seasoning, crushed red pepper, black pepper and sugar.
    Step 4

  5. Add the peas and simmer

    • Stir in the frozen peas.
    • Let everything simmer until the liquid reduces and turns a golden caramel colour.
    Step 5

  6. Finish the filling

    • Season with salt and lemon juice at the end, tasting as you go.
    Step 6
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