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🍽️ Chicken Pie with Vegetables

1666 kcal · 30 min · 4 servings

Ingredients

• 4 slices puff pastry (approx. 10x10 cm, frozen)
• 4 chicken breast fillets (approx. 140 g)
• 300 ml vegetable broth
• 1 leek
• 2 carrots
• 1 zucchini
• 100 g peas (frozen)
• 1 clove garlic
• 1 tbsp sunflower oil
• 1 tbsp butter
• 1 tbsp flour
• 200 ml whipping cream
• salt
• pepper (from the mill)
• 1 tsp dried thyme
• 2 egg yolks

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
3. 3. Wash the chicken breast fillets and pat them dry with a kitchen towel.
4. 4. Place the chicken breast into the hot broth.
5. 5. Cook the meat for 15 minutes with a lid on, using low heat.
6. 6. Remove the cooked chicken from the broth and let it cool down.
7. 7. Clean the leeks and wash them thoroughly.
8. 8. Cut the leeks into quarters lengthwise.
9. 9. Cut the leek quarters crosswise into thin strips.
10. 10. Peel the carrots.
11. 11. Slice the carrots into round slices.
12. 12. Wash the zucchini and remove the hard stem end.
13. 13. Cut the zucchini into small cubes.
14. 14. Let the peas thaw.
15. 15. Peel the garlic.
16. 16. Finely chop the garlic.
17. 17. Heat the oil and butter in a large pan.
18. 18. Sauté the leeks and garlic in it for 2 to 4 minutes over low heat.
19. 19. Add the carrots, zucchini, and peas to the pan.
20. 20. Sprinkle the flour over the vegetables.
21. 21. Stir briefly until the flour starts to toast slightly.
22. 22. Stir in the cream (leaving 2 tablespoons aside) gradually.
23. 23. Add about 100 milliliters of the chicken cooking broth gradually.
24. 24. Bring the sauce to a boil.
25. 25. Season the sauce with salt and pepper to taste.
26. 26. Remove the pan from the heat.
27. 27. Slice the cooled chicken breast fillet into strips.
28. 28. Add the chicken strips and thyme to the vegetable sauce.
29. 29. Remove the pan completely from the heat source.
30. 30. Stir the egg yolk into the mixture.
31. 31. Fill the chicken and vegetable mixture into oven-safe individual ramekins.
32. 32. Ensure the ramekins hold about 400 milliliters.
33. 33. Roll out the puff pastry slightly if necessary.
34. 34. Cut out 4 circles from the pastry.
35. 35. The circles should be just under 1 centimeter larger than the ramekins.
36. 36. Place the pastry circles as lids on the filled ramekins.
37. 37. Press the pastry firmly around the edge.
38. 38. Prick the pastry a few times with a fork or knife.
39. 39. Whisk the remaining egg yolk with the 2 tablespoons of cream.
40. 40. Brush the puff pastry with the egg yolk and cream mixture.
41. 41. Bake the pies on the middle rack in the oven.
42. 42. Bake them for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 1666
• Protein: 67 g · Fett/Fat: 115 g · Carbs: 93 g