Chicken Pot Pie
Ingredients
- Ingredients
- 300 grams frozen Puff pastry dough
- 4 Chicken breasts
- 200 grams Chestnut mushroom
- 2 Tbsps Pastry flour
- 100 milliliters white wine
- 200 milliliters Chicken broth
- 200 milliliters Whipped cream
- 3 egg yolks
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- ½ bunch parsley (chopped)
- salt
- freshly grated Nutmeg
- freshly ground peppers
Preparation steps
Thaw the puff pastry.
Peel the onion and garlic and finely chop.
Rinse the chicken breasts, pat dry and cut into strips. Brown in 2 tablespoons hot oil and set aside.
Trim the chestnut mushrooms and cut in half or quarters, depending on size. Saute in the remaining oil and remove from the pan.
Sauté onion and garlic in the pan drippings, sprinkle with flour and deglaze with white wine. Allow to simmer, then add the broth and half the cream. Let simmer until slightly creamy, then add the meat and mushrooms, let stand briefly and remove from the heat. Mix 2 egg yolks with the remaining cream and stir into the liquid in the pan. Stir in the parsley and season with salt, pepper and nutmeg. Spoon into oven-proof bowls.
Unroll the puff pastry and cut out four circles the size of the bowls. Place on the bowls and press the edges to seal. Mix the remaining egg yolk with 2 tablespoons of water and brush the dough with it. Prick several times with a fork and bake in an oven preheated to 200°C (approximately 400°F) until golden brown, about 20 minutes. Remove and serve immediately.
