Chicken Pot Pie with Puff Pastry

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Chicken Pot Pie with Puff Pastry
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
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
How healthy are the main ingredients?
potatoWhipped creamWhipped creamthymemarjoramegg

Preparation steps

1.

Thaw the puff pastry.

2.

Rinse the chicken breasts, pat dry and chop.

3.

Rinse the asparagus, trim and blanch in salted boiling water for about 5 minutes. Rinse under cold water and cut into pieces.

4.

Peel the potatoes and dice.

5.

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.

6.

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.