Pot pie with chicken teriyaki and ginger

Votes: 1

How to Make - Chicken Teriyaki Ginger Pot Pie

Time: 1 hour.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 558, total fat 39 G., saturated fats 19 G., proteins 25 G., carbohydrates 29 G., fiber 5 G., cholesterol 174 mg, sodium 919 mg, sugar 8 G.

A classic pot pie is a pot pie with a thick, creamy chicken and vegetable filling, topped with a golden crust. But this recipe gives it an Asian twist. Instead of regular grilled chicken, we used teriyaki chicken, and added a touch of fresh ginger to the vegetable mixture. The result is stunning.

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:

55 g butter
4 tbsp flour
1 chicken bouillon cube
2 cups chicken broth
0.5 cups heavy cream
1 teaspoon grated fresh ginger root
2 cups frozen green pea and pearl onion mixture
2 cups teriyaki chicken, cut into 1cm cubes
1 cup finely chopped fresh parsley
1 sheet frozen puff pastry
1 large egg, beaten with 1 tbsp. milk

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a 4-quart saucepan or cauldron, melt the butter over medium heat and add the flour. Cook, stirring, until the mixture is smooth and the raw flour taste disappears, about 2 minutes.
Meanwhile, stir the bouillon cube into the hot chicken broth until completely dissolved. Add the bouillon mixture to the roux in the saucepan, then add the cream. Add the ginger and, stirring constantly, bring to a boil. Cook for 5 minutes.

Reduce heat, add green peas and onion, chicken and parsley, season with salt and pepper. Heat the filling through. Transfer to a 2-quart ovenproof dish. Let cool to room temperature.
Preheat oven to 200°C. Defrost the puff pastry until it becomes pliable.
Cut a circle of dough 2.5 cm wider than the filling pan and prick it several times with a fork. Brush the top outer edge of the pan, 2.5 cm wide, with half the beaten egg. Cover with the dough and press the edges with your fingers to ensure it adheres. Brush the top of the dough with the remaining beaten egg.
Bake the pot pie until golden brown, 20 to 35 minutes.

Categories:

recipe / Calorie content of prepared meals / Simple casserole recipes / Main courses / Casseroles / Vegetables and mushrooms / Bird / Eggs and dairy products / / Food Network - recipes

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