Chicken Pot Pie with Puff Pastry
Ingredients
- Ingredients
- 200 grams frozen Puff pastry dough
- 1 egg
- 2 Tbsps vegetable oil
- ½ bunch green Asparagus
- 200 grams starchy potatoes
- 100 milliliters white wine
- 2 Tbsps Pastry flour
- 400 milliliters Chicken broth
- 100 milliliters Whipped cream
- 1 shallot
- 2 garlic cloves
- 200 grams potatoes
- 2 egg yolks
- 2 Tbsps Whipped cream
- 1 Tbsp chopped thyme
- 1 Tbsp chopped marjoram
- salt
- freshly ground pepper
Preparation steps
Thaw the puff pastry.
Rinse the chicken breasts, pat dry and chop.
Rinse the asparagus, trim and blanch in salted boiling water for about 5 minutes. Rinse under cold water and cut into pieces.
Peel the potatoes and dice.
Peel the shallots and garlic and finely chop. Saute together in hot, oil and cook until tender, but colorless. Add the potatoes and the white wine. Allow to boil down and sprinkle with flour. Pour in broth and simmer, stirring occasionally for about 15 minutes. Then add the chicken, herbs and asparagus to the mixture and cook 5 more minutes Stir in the cream, let simmer and season with salt and pepper. Pour the mixture into a pie plate and let cool. Then brush the edge of the dish with beaten egg and place the unrolled dough over the top, press edges and brush with egg. Cut a small hole in the middle of the dough. Bake in an oven preheated to 200°C (approximately 375°F) for about 20 minutes.
Meanwhile, peel the potatoes, dice and boil in salt water for about 15 minutes. Then press through a ricer, let evaporate and mix with the egg yolks and cream. Spoon the mashed potatoes in a piping bag and decorate the pie with it. Brush the remaing egg over the top and bake approximately 10 more minutes until golden brown. Remove from oven and serve.
