Puff pastry chicken pot pies 

Puff pastry chicken pot pies

(0)

Calories:288 kcal
Difficulty:easy
Preparation:15 min
Ready in:45 min
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1 serving contains (Percentage of daily recommendation)
Calories288 kcal(14%)
Protein15 g(30%)
Fat20 g(25%)
Carbohydrates11 g(4%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½ packetsready-rolled Puff pastry chilled
1 ½Roast chicken
10 ½ ouncesbutton Mushrooms
1 ½Leeks
3 clovesgarlic
1.31 cupsSour cream
3eggs
salt
peppers
7 ½ ouncesmozzarella cheese grated
3 tablespoonsbutter
butter for the basins

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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