Chicken pot pie
Ingredients
- Ingredients
- 250 grams Puff pastry dough (frozen)
- 600 grams Chicken breasts (without skin)
- 4 potatoes
- 1 stalk Leeks
- 1 Red paprika
- 1 onion
- 1 Tbsp olive oil
- 300 milliliters Chicken broth
- salt
- peppers (freshly ground)
- 1 Tbsp scallions
- Pastry flour (for the table)
- 1 egg yolk
Preparation steps
Thaw the puff pastry. Preheat the oven to 180°C (approximately 350°F). Rinse the meat, pat dry, and cut into 1 cm (approximately 1/3 inch) cubes. Rinse, peel, and cut the potatoes into 1 cm (approximately 1/3 inch) cubes. Rinse the leek, shake dry, and cut into small rings. Rinse the peppers, cut in half, remove the seeds and cut into cubes as well. Peel the onion, chop finely and fry in a pan with hot oil until translucent.
Saute the vegetables and meat briefly. Deglaze the pan with the broth. Season with salt and pepper. Stir in the chopped green onion and transfer the meat, vegetables, and broth into a round baking dish. Roll out the puff pastry on a floured surface. Roll to the size of the pan and drape over the top. Trim any excess puff pastry and press the edges well. Brush the dough with a beaten egg yolk and bake until golden brown, about 25-30 minutes. Remove from the oven and serve immediately.