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Chicken Pot Pie
A creamy ragout of chicken, peas and carrots baked under a golden puff pastry lid. A British oven classic that fills the whole family..
Kochzeit
55 min
Portionen
4
Zutaten
13
Nährwerte
pro Portion531 kcal
Kalorien
32 g
Eiweiß
27 g
Fett
40 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Cut the chicken into cubes, finely chop the onion and dice the carrots. Melt the butter in a pot and brown the chicken all over, then lift it out.
- 2
Soften the onion and carrots in the same pot, stir in the flour and deglaze with the stock and cream. Bring to a boil, stirring, until you have a silky sauce.
- 3
Return the chicken and peas to the sauce, season with salt, pepper and parsley and fill into a baking dish. Heat the oven to 200 degrees.
- 4
Lay the puff pastry over as a lid, press down the edges and brush with beaten egg. Bake until the top has puffed up golden brown.
