Chicken pot pie – chicken casserole with shortcrust pastry Recipe
Chicken pot pie is a thick stew with chicken and vegetables, covered with a layer of shortcrust or puff pastry and baked until golden. In the USA it’s a classic “home-style” dish that appears on tables in autumn and winter. It tastes like a combination of broth, stew, and tart baked in one dish.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
4
Ingredients
- chicken breast - 400 g
- carrot - 2 piece
- celery stalk - 2 stalk
- green peas - 120 g
- onion - 1 piece
- butter - 40 g
- wheat flour - 30 g
- stock - 400 ml
- cream - 80 ml
- puff pastry - 1 package
- thyme - 0.5 teaspoon
- salt - 1 teaspoon
- black pepper - 0.5 teaspoon
- egg - 1 piece
Main Ingredient:
chicken
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Cut the chicken into small cubes. Peel the carrot and slice into half-moons, slice the celery, and dice the onion finely.
- In a large frying pan or pot, melt the butter over medium heat. Add the onion, carrot, and celery, and sauté for 5–7 minutes, stirring, until the vegetables soften but do not brown.
- Add the chicken, season with salt and pepper, and fry for 5–6 minutes, until the meat is no longer raw on the outside.
- Sprinkle in the flour and mix thoroughly so it coats the meat and vegetables. Fry for about 1 minute, stirring, until the flour absorbs the fat.
- Gradually pour in the stock, stirring constantly to avoid lumps. Cook for a few minutes until the sauce thickens to the consistency of a thick béchamel sauce.
- Add the cream, peas, and thyme, stir, and cook for another 3–4 minutes over low heat. Taste and adjust the seasoning with more salt and pepper if needed.
- Transfer the filling to an ovenproof dish, smooth the surface, and set aside for a few minutes to cool slightly.
- Unroll the puff pastry and fit it to the size of the dish, leaving a slight overhang at the edges. Place the pastry on top of the filling, pressing the edges against the sides of the dish to seal.
- Make a few small cuts in the top of the pastry with a knife so steam can escape during baking.
- Beat the egg with a fork and brush it over the top of the pastry so it bakes up golden and shiny.
- Place the dish in the preheated oven and bake for 20–25 minutes, until the pastry puffs up and is nicely browned.
- Remove the casserole from the oven and let it stand for 10 minutes before cutting so the filling can set slightly and not run out.
Storage
In fridge:
3 days
Freezing:
Yes
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu, przykrytą folią. Podgrzewaj w piekarniku, aby ciasto znów stało się chrupiące. Możesz też zamrozić pojedyncze porcje i odgrzewać bez rozmrażania w niższej temperaturze.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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