Description
The basis for this recipe is an American Chicken pot pie. Under the lid of puff pastry are chunks of chicken, mushrooms and vegetables in a velvety cream sauce. Simple and delicious.
Ingredients
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Meat
300 g
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Mushrooms
250 g
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Carrots
1 piece
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Leeks
0.5 piece
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Green peas
150 g
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Vegetable oil
1 Tbsp
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Butter
30 g
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Flour
2 Tbsp
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Broth
500 ml
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Cream
100 ml
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Thyme
1 tsp
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Parsley
2 Tbsp
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Puff pastry
300 g
Cooking
Mushrooms, cleaned, cut into small pieces and browned in vegetable oil.
Add the sliced carrots and leeks, peas, salt and pepper and sauté until soft vegetables. Need to add a tablespoon of water and cover the pan with a lid.
Chicken meat free from skin and bones and cut into pieces. You can use remnants of roast or boiled chicken.
In butter, quickly fry the flour, stirring constantly to avoid caramelization.
Gradually add broth and cream, add the thyme. The sauce will get quite thick, velvet.
Into the sauce stir in vegetables, meat and parsley, as needed salt and pepper and leave until cool.
In the form of casseroles pour the cooled filling and cover with the puff pastry so that it covered the sides of the vessel.
The dough grease eggs and make a small hole in the middle for steam output. Bake 20-30 minutes until Golden color of the dough at 200*C.
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