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🍰 Chicken Pie with Asparagus and Potato Decoration

621 kcal · 30 min · 4 servings

Ingredients

• 200 g puff pastry (frozen)
• 1 egg
• 2 tbsp oil
• 0.5 bunch green asparagus
• 200 g potatoes (floury)
• 100 ml white wine
• 2 tbsp flour
• 400 ml chicken broth
• 100 ml whipping cream
• 1 shallot
• 2 garlic cloves
• 200 g potatoes
• 2 egg yolks
• 2 tbsp whipping cream
• 1 tbsp thyme (chopped)
• 1 tbsp marjoram (chopped)
• salt
• pepper from the mill

Instructions

1. 1. Let the pastry thaw at room temperature.
2. 2. Rinse the chicken breast fillets under running water.
3. 3. Pat the meat dry with kitchen paper.
4. 4. Cut the chicken meat into small cubes.
5. 5. Wash the asparagus thoroughly.
6. 6. Remove the woody ends from the asparagus.
7. 7. Bring a pot of salted water to a boil.
8. 8. Cook the asparagus in it for about 5 minutes (this is called blanching).
9. 9. Shock the asparagus immediately with cold water to stop the cooking process.
10. 10. Cut the asparagus into bite-sized pieces.
11. 11. Peel the potatoes.
12. 12. Cut the potatoes into small cubes.
13. 13. Peel the shallot and the garlic.
14. 14. Dice the shallot and garlic very finely.
15. 15. Heat oil in a pan.
16. 16. Sauté the shallots and garlic until translucent.
17. 17. Add the potato cubes to the pan.
18. 18. Deglaze the mixture with white wine.
19. 19. Let the liquid reduce slightly.
20. 20. Dust the potatoes with flour.
21. 21. Pour in the broth.
22. 22. Simmer the sauce for approx. 15 minutes, stirring occasionally.
23. 23. Fold the chicken meat into the sauce.
24. 24. Add the fresh herbs.
25. 25. Add the asparagus to the pan.
26. 26. Let everything cook for another 5 minutes.
27. 27. Stir the cream into the filling.
28. 28. Let the filling thicken slightly.
29. 29. Season the filling with salt and pepper.
30. 30. Fill the filling into a pie dish.
31. 31. Let the filling cool down.
32. 32. Whisk an egg.
33. 33. Brush the edge of the pie dish with the whisked egg.
34. 34. Roll out the thawed pastry.
35. 35. Place the pastry over the filling.
36. 36. Press the edges of the pastry firmly.
37. 37. Brush the surface of the pastry with the remaining egg.
38. 38. Peel the potatoes for the decoration.
39. 39. Cube the potatoes.
40. 40. Cook the potato cubes in salted water for approx. 15 minutes until tender.
41. 41. Press the cooked potatoes through a potato ricer.
42. 42. Let the potato mixture steam off to dry out slightly.
43. 43. Mix the potatoes with egg yolk and cream.
44. 44. Fill the potato mixture into a piping bag with a star tip.
45. 45. Decorate the pie decoratively with the potato mixture.
46. 46. Brush the remaining egg mixture over the decoration.
47. 47. Bake the pie for approx. 10 minutes until golden brown.

Nutrition per serving

• kcal: 621
• Protein: 17 g · Fett/Fat: 42 g · Carbs: 39 g