← All recipes

🍽️ Chicken and Vegetable Ragout under a Pastry Lid

627 kcal · 30 min · 4 servings

Ingredients

• 250 g puff pastry (frozen)
• 600 g chicken breast fillet (skinless)
• 4 potatoes
• 1 stalk leek
• 1 red bell pepper
• 1 onion
• 1 tbsp olive oil
• 300 ml poultry broth
• salt
• pepper (from the mill)
• 1 tbsp chive rings
• flour (for the work surface)
• 1 egg yolk

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Preheat the oven to 180 degrees Celsius with fan setting.
3. 3. Wash the meat and pat it dry with a kitchen towel.
4. 4. Cut the meat into cubes of about 1 centimeter.
5. 5. Peel the potatoes and rinse them.
6. 6. Cut the potatoes into cubes of about 1 centimeter as well.
7. 7. Wash the leek, trim the hard ends, and shake it dry.
8. 8. Slice the leek into thin rings.
9. 9. Rinse the bell pepper, halve it, and remove the inside with the seeds.
10. 10. Cut the bell pepper into cubes.
11. 11. Peel the onion and chop it finely.
12. 12. Heat some oil in a pan and sauté the onions until translucent.
13. 13. Add the cut vegetables and the meat to the onion in the pan.
14. 14. Sweat the ingredients briefly without browning them.
15. 15. Deglaze the pan with the broth.
16. 16. Season the mixture with salt and pepper.
17. 17. Stir the chopped chives into the filling.
18. 18. Transfer the mixture into a round baking dish.
19. 19. Sprinkle some flour on a work surface and roll out the puff pastry.
20. 20. Cut the pastry so that it is large enough to cover the dish.
21. 21. Place the pastry as a lid on the baking dish.
22. 22. Press the edge of the pastry firmly against the dish.
23. 23. Whisk the egg yolk and brush it over the surface of the pastry.
24. 24. Bake the pie in the preheated oven for 25 to 30 minutes until golden brown.
25. 25. Remove the pie from the oven and serve immediately.

Nutrition per serving

• kcal: 627
• Protein: 47 g · Fett/Fat: 30 g · Carbs: 41 g