Individual Chicken Pot Pies

0
Average: 0 (0 votes)
(0 votes)
Individual Chicken Pot Pies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
4
For the Chicken Pie
4
Chicken breasts (about 120 g)
300 milliliters
1 small stalk
2
1
150 grams
Peas (frozen)
1
1 tablespoon
1 tablespoon
1 tablespoon
200 milliliters
Pepper (freshly ground)
1 teaspoon
dried Thyme
1
For the Buttermilk Biscuits
115 grams
cold Butter
125 grams
1 teaspoon
1 teaspoon
1 teaspoon
200 milliliters
Pastry flour (for working)

Preparation steps

1.

Rinse the chicken breasts, pat dry and cook covered for 15 minutes at low heat in the hot broth. Remove and let cool. Rinse the leek, quarter lengthwise and cut crosswise into strips. Peel the carrots, and dice finely. Rinse, trim and chop the peppers finely. Thaw the peas. Peel and chop the garlic.

2.

Heat the oil and butter in a pan. Add the leeks and garlic and saute 2-4 minutes on low heat. Add the carrots, peppers and peas. Add the the flour and stir until coated. Add the cream (up to 2 tablespoons) and stir in 100 ml (approximately 3 ounces) of chicken broth gradually, boil, season with salt and pepper and remove from heat. Cut the chicken breasts into cubes and add the thyme into the sauce. Remove from the heat, stir in the egg yolks and season with salt and pepper. Fill ovenproof serving ramekins with the chicken and vegetable mixture.

3.

Preheat the oven to 200°C (approximately 400°F). Cut the cold butter into small cubes. Mix the flour with the salt, baking powder and baking soda in a bowl. Add the butter and mix with your hands until the mixture resembles crumbs. Form a well and pour in 150 ml buttermilk. Knead into a sticky dough. If necessary add more buttermilk. Roll out the dough on a well floured surface. Fold again and roll out. Repeat this process 6-8 times. Roll dough to about 3 cm (approximately 1 inch) thick and cut out circles of approximately 5 cm (approximately 2 inches) in diameter. Set  the circles on the pies and spread remaining buttermilk on top.  Bake on the middle rack until golden brown, about 30 minutes.