Chicken Pot Pie Disassembled

Votes: 3

How to Make - Deconstructed Chicken Pot Pie

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 436, total fat 22 G., saturated fats 10 G., proteins 39 G., carbohydrates 21 G., fiber 3 G., cholesterol 170 mg, sodium 1038 mg, sugar 7 G.

This chicken pot pie is so good, it's hard to believe it only took 16 minutes to make. "Deconstructed" means the filling and the lid are cooked separately (much faster than baking everything together), yet the dish is packed with all the traditional flavors and textures.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons butter
3 boneless, skinless chicken breasts, cut into small cubes
3 stalks of celery, finely diced
2 carrots, peeled and finely diced
1 large onion, finely diced
2 sheets frozen puff pastry (from a 500g package), thawed
1 large egg, beaten with 1 teaspoon of water
1/4 cup flour
1/8 teaspoon turmeric
3 cups hot chicken broth
2 tbsp. cream 10%
2/3 cup frozen green peas
2 sprigs fresh thyme, leaves picked
1 small sprig of fresh rosemary, leaves finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, celery, carrot, peas, cream, puff pastry, rosemary, thyme, turmeric

Cooking the dish according to the recipe:

Preheat oven to 220°C. Line 2 baking sheets with parchment paper.
In a large skillet over medium heat, melt the butter. Add the chicken, celery, carrots, onion, and some salt and pepper. Cook until the vegetables begin to soften, about 7 minutes.

Meanwhile, prepare the puff pastry. Roll out both sheets of dough and cut out three circles from each. Place the circles on the prepared baking sheets, prick them all over with a fork, and brush with egg yolk. Season lightly with salt and pepper. Bake until golden brown, about 10 minutes.
Meanwhile, dust the chicken and vegetables with flour and add turmeric; cook for 2 minutes. Pour in the hot broth, add the leeks, peas, thyme, and rosemary, and cook until the sauce thickens, another 3 minutes. Serve in deep bowls, topped with the puff pastry.

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