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🍽️ Chicken Pot Pie

1615 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Let the puff pastry thaw at room temperature.
  2. 2. Wash the chicken breast fillets and pat them dry with a kitchen towel.
  3. 3. Cook the meat at low heat in the hot broth for 15 minutes with a lid on.
  4. 4. Remove the meat from the broth and let it cool.
  5. 5. Clean the leek and wash it thoroughly.
  6. 6. Cut the leek lengthwise into quarters.
  7. 7. Cut the leek quarters into thin strips.
  8. 8. Peel the garlic and chop it finely.
  9. 9. Preheat the oven to 200 degrees Celsius (top and bottom heat).
  10. 10. Heat oil and butter in a pan.
  11. 11. Sauté the leek and garlic in it for 2 to 4 minutes over low heat.
  12. 12. Sprinkle the flour over the vegetables.
  13. 13. Let the flour cook briefly while stirring.
  14. 14. Stir 180 milliliters of cream into 50 milliliters of the chicken cooking broth gradually.
  15. 15. Bring the mixture to a boil.
  16. 16. Season the sauce with salt and pepper.
  17. 17. Remove the pan from the heat.
  18. 18. Cut the cooled chicken breast fillets into small cubes.
  19. 19. Add the chicken cubes to the leek cream sauce.
  20. 20. Stir one egg yolk into the filling.
  21. 21. Fill the chicken-leek mixture into ovenproof ramekins.
  22. 22. Cut four circles from the puff pastry that are just about one centimeter larger than the ramekins.
  23. 23. Cut the remaining pastry into decorative shapes as desired.
  24. 24. Place the pastry circles as lids on the filled ramekins.
  25. 25. Press the pastry circles firmly around the edges.
  26. 26. Decorate the lids with the pastry scraps.
  27. 27. Whisk the remaining egg yolk with the cream.
  28. 28. Brush the puff pastry lids with the egg yolk cream mixture.
  29. 29. Prick the pastry several times with a fork.
  30. 30. Bake the pies in the oven on the middle rack for 25 to 30 minutes until golden brown.

Nutrition per serving