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🍽️ Small Chicken Pie

795 kcal · 30 min · 4 servings

Ingredients

• 250 g puff pastry
• 4 chicken breast fillets (approx. 120 g each)
• 300 ml vegetable broth
• 1 leek
• 2 carrots
• 1 zucchini
• 100 g peas (frozen)
• 1 clove of garlic
• 1 tbsp sunflower oil
• 1 tbsp butter
• 1 tbsp flour
• 200 ml whipping cream
• sea salt
• pepper (from the mill)
• 1 tsp dried thyme
• 2 egg yolks

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the chicken breast fillets briefly and pat them dry with a kitchen towel.
3. 3. Place the fillets in the hot broth, cover them, and let them cook over low heat for about 15 minutes.
4. 4. Remove the fillets from the broth and let them cool down.
5. 5. Clean the leek, wash it thoroughly, and cut it lengthwise into quarters.
6. 6. Cut the leek quarters crosswise into thin strips.
7. 7. Peel the carrots and slice them into thin rounds.
8. 8. Wash the zucchini, remove the stem end, and cut it into small cubes.
9. 9. Let the peas thaw.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat the oil and butter in a large pan.
12. 12. Sauté the leek and garlic in it over low heat for 3 to 4 minutes.
13. 13. Add the carrots, zucchini, and peas to the pan.
14. 14. Sprinkle the flour over it and stir briefly to lightly cook the flour.
15. 15. Stir in the cream (leaving 2 tablespoons aside) and about 100 milliliters of the chicken broth gradually.
16. 16. Bring the sauce to a boil.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Remove the pan from the heat.
19. 19. Cut the cooled chicken breast fillets into strips.
20. 20. Add the chicken strips and thyme to the creamy vegetable sauce.
21. 21. Remove the pan from the heat source and stir in the egg yolk.
22. 22. Fill the chicken and vegetable mixture into ovenproof portion molds with a capacity of about 400 milliliters.
23. 23. Cut out four circles from the puff pastry that are just under 1 centimeter larger than the molds.
24. 24. Place the puff pastry circles as lids on the filled molds.
25. 25. Press the dough firmly around the edge of the molds.
26. 26. Whisk the remaining egg yolk with the remaining cream.
27. 27. Brush the puff pastry with the egg yolk and cream mixture.
28. 28. Sprinkle a little salt and pepper over the pastry.
29. 29. Bake the pies on the middle rack in the oven for about 30 minutes until golden brown.

Nutrition per serving

• kcal: 795
• Protein: 58 g · Fett/Fat: 48 g · Carbs: 33 g