Chicken pot pie

Chicken pot pie

Based on 34 ratings

Difficulty

Easy 👌

Preparation

20 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
250 g
chicken breast
50 g
carrots
250 ml
chicken broth
50 g
peas
1 cloves
garlic
5 g
oregano
10 g
parsley
5 g
rosemary
1 tbsp
black peppercorns
25 g
butter
25 g
all-purpose flour
25 ml
whipping cream
¼
lemon (juice)
½ tsp
sugar
1 tbsp
Worcestershire sauce
tsp
nutmeg
137½ g
puff pastry
salt
pepper
butter for frying
MetricImperial

Utensils

oven, cutting board, knife, large saucepan, slotted spoon, cooking spoon, citrus juicer, whisk, small saucepan, ramekins

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-poach-chicken

How to poach chicken

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

Nutrition per serving

Cal748
Fat47 g
Protein44 g
Carb37 g
  • Step 1/4

    Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.
    • 50 g carrots
    • 1 cloves garlic
    • 5 g oregano
    • 5 g parsley
    • 250 g chicken breast
    • oven
    • cutting board
    • knife

    Preheat oven to 180°C/350°F. Finely dice carrots. Mince garlic, oregano, and half the parsley. Cut chicken into small cubes.

  • Step 2/4

    Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.
    • 250 ml chicken broth
    • 5 g rosemary
    • 1 tbsp black peppercorns
    • 5 g parsley
    • butter for frying
    • large saucepan
    • slotted spoon
    • cooking spoon

    Heat some butter in a small saucepan. Add carrots and sauté on high heat for approx. 4 – 5 min. until golden. Add chicken and garlic. Deglaze with chicken broth and add rosemary, black peppercorns, and remaining parsley. Reduce heat and simmer for approx. 2 – 3 min. Remove chicken and set aside. Increase heat and reduce broth to two thirds of the original amount. Discard peppercorns, rosemary, and sprigs of parsley.

  • Step 3/4

    Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.
    • 25 g butter
    • 25 g all-purpose flour
    • 25 ml whipping cream
    • ¼ lemon (juice)
    • ½ tsp sugar
    • 1 tbsp Worcestershire sauce
    • tsp nutmeg
    • salt
    • pepper
    • citrus juicer
    • whisk
    • small saucepan

    Meanwhile, make a roux by heating butter over low heat in a small saucepan. Stir in flour with a whisk. Stirring occasionally, cook until mixture is golden. While whisking vigorously, add reduced chicken broth with carrots, cream, lemon juice, sugar, and Worcestershire sauce. Whisk until no lumps remain and remove from heat. Season to taste with nutmeg, salt, and pepper. Combine roux, chicken, peas, chopped parsley, and oregano.

  • Step 4/4

    Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!
    • 137½ g puff pastry
    • ramekins
    • cutting board
    • knife

    Evenly divide mixture among ramekins. Cut puff pastry into rounds slightly larger than the ramekins, place over the top, and press edges closed. Pierce center of puff pastry rounds with a knife. Bake in a preheated oven at 180°C/350°F for approx. 15 – 20 min. until pastry is golden. Enjoy!

  • Enjoy your meal!

    Chicken pot pie

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!