Chicken Pot Pie Recipe

• 份量: 4 servings
• 准备时间: 25 minutes
• 总时间: 2 hours 45 minutes

配料

6 Tbsp unsalted butter (softened)

1/4 cup all-purpose flour

1 Tbsp cornstarch

1/2 cup milk

A small onion (finely chopped)

A medium carrot (peeled and diced)

1 celery stalk (diced)

2 cup chicken broth

1/2 medium size russet potato (peeled and diced)

1 medium size baked chicken breasts (diced, link to the recipe is in the post) (or use a rotisserie chicken breast from the supermarket)

1/2 cup frozen peas

Salt and pepper to taste

1 sheet good quality Puff Pastry (thawed)

1 egg, beaten

步骤

1. To prepare the filling, combine 4 tablespoons of the softened butter with the flour in small bowl. Set aside.

2. In a separate bowl, dissolve the cornstarch in the milk. Set aside.

3. In a large saucepan, add two tablespoons of butter and saute the onion, carrot, and celery over medium-high heat for about 3 minutes.

4. Add the broth and the potatoes, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender.

5. Add the butter and flour mix and bring to a gentle boil, constantly stirring.

6. Pour in the milk and cornstarch mixture and bring to a boil. Add salt and pepper to taste.

7. Stir in the chicken and peas.

8. Transfer the filling into a clean container and chill in the fridge for one hour or until cool.

9. Preheat the oven to 400°F.

10. On a lightly floured surface, unfold the puff pastry sheet and dust with flour to prevent sticking. Cut the sheet into squares large enough to cover ramekins. If necessary, roll out the puff pastry in order to get four squares large enough to cover ramekins.

11. Spoon the chilled chicken filling into the ramekins and sprinkle with additional black pepper. Brush the exterior edges of the ramekins with the beaten egg. Cover the ramekins with a square of puff pastry. Fold over the puff pastry over the edges of the ramekin and lightly press the pastry against the ramekin. Brush the top and sides of the pastry with the beaten egg. Repeat the process for all ramekins.

12. Transfer the Ramekins to a baking sheet and bake in the oven on the rack positioned in the middle of the oven for 20 to 30 minutes, or until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.

备注

Modified recipe. Original recipe at site listed in “Source” below.

Consider cooking the potato before adding to filling. Many people in the review of the original post had indicated the potato was not fully cooked.

Alternatively, you can use a bag of any frozen vegetable mix you like, instead of cutting each vegetable one by one.

营养

• 卡路里: 519 kcal
• 总脂肪: 34 g
• 饱和脂肪: 21 g
• 胆固醇: 146 mg
• 钠: 302 mg
• 总碳水化合物: 32 g
• 膳食纤维: 1 g
• 总糖: 1 g
• 蛋白质: 19 g