Puff pastry chicken pot pies

 

Puff pastry chicken pot pies
288 kcal

(0)

Difficulty:easy
Preparation:15 min
Ready in:45 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
288
14%
Protein
15 g
30%
Fat
20 g
25%
Added Sugar
0 g
0%
Carbohydrates
11 g
4%
Roughage
0 g
-
Saturates
11 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1 packetready-rolled Puff pastry chilled
1Roast chicken
7 ouncesbutton Mushrooms
1Leeks
2 clovesgarlic
⅞ cupsSour cream
2eggs
salt
peppers
5 ouncesmozzarella cheese grated
2 tablespoonsbutter
2 tablespoonsbutter

Directions

1 Peel and finely chop the garlic. Halve the leek lengthwise, trim and cut into thin half-rings.
2 Heat the butter and sweat the leek and garlic until the liquid has evaporated. Set aside. Skin and bone the chicken, chop the meat and add to the leek and garlic. Mix well.
3 Whisk together the sour cream, cheese and eggs, season with salt and pepper and mix with the chicken and leek mixture. Butter 4-6 small basins and divide the mixture between them. Cut the puff pastry into small squares and arrange attractively on top of the filling. Bake in a preheated oven (180°C) for 25-30 minutes, until golden brown. Serve hot.
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