Pot pie with chicken and mushrooms
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 418, total fat 11 G., saturated fats 2 G., proteins 46 G., carbohydrates 32 G., fiber 3 G., cholesterol 92 mg, sodium 440 mg, sugar 6 G.
Calories 418, total fat 11 G., saturated fats 2 G., proteins 46 G., carbohydrates 32 G., fiber 3 G., cholesterol 92 mg, sodium 440 mg, sugar 6 G.
American dish pot pie (English) pot pie Pot pie (also known as a pot pie) is a closed pastry pie with a vegetable and meat filling, traditionally cooked in a pot or baking dish. However, pot pie can also be made in individual ramekins, which makes the dish more presentable and appealing. Fill the ramekins with the vegetable and chicken stew and top with stacks of phyllo dough sheets cut to fit each ramekin. This is made easier by placing the ramekins on the dough and tracing the edges with a sharp knife. After baking in the oven, you'll have a delicious pot pie with a crispy crust and a delicious vegetable and chicken filling.
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.
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 bone-in, skinless chicken breasts (about 0.8 kg)
- 4 cups lightly salted chicken broth
- 2 tbsp. l. olive oil
- 3 large carrots, sliced into 1cm thick rounds (1 1/2 cups)
- 8 champignons, cut into 4 pieces
- 2 celery stalks, cut into 1cm thick pieces.
- 0.5 cup small turnips, cut in half or into quarters if large
- 1 cup frozen pearl onions, thawed
- 1/4 cup flour
- 1 tbsp chopped parsley
- 2 tsp. chopped dill
- 0.5 tsp finely grated lemon zest
- 3 sheets of phyllo dough
- Paprika
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Cooking the dish according to the recipe:
- Drizzle 4 ramekins (240 ml capacity) with olive oil.
- Place the chicken breasts in a medium saucepan, add broth (just enough to cover the chicken), and bring to a boil. Cover, reduce heat, and simmer until the chicken is firm to the touch, about 15 minutes.
- Remove the chicken from the broth; don't drain it. When it's cool enough to handle, shred or cut the breast into bite-size pieces, discarding the bones. (If some pieces are still pink, don't worry; they'll cook through in the oven.)
- Preheat oven to 200°C.
- Heat the olive oil in a heavy nonstick skillet over medium-high heat. Add the carrots, mushrooms, celery, and turnips, season with salt to taste, and cook until the vegetables are golden brown, about 8 minutes. Add the onion and cook for about 1 minute more. Stir in the flour and cook for 1 minute.
- Pour in the reserved chicken broth and stir until it comes to a boil. Reduce the heat slightly and simmer until thickened, about 5-6 minutes. Add the chicken breast, parsley, dill, lemon zest, and pepper, and remove from heat.
- Lay out 3 sheets of filo dough on a work surface, drizzling each layer with olive oil. Sprinkle the final layer with salt, black pepper, and paprika. Cut the stack in half crosswise and stack them on top of each other to create 6 layers.
- Using scissors or a paring knife, cut out 4 circles of dough to fit the opening of each ramekin. Divide the chicken filling evenly among the ramekins and cover with dough. Bake until bubbly, the chicken is cooked through, and the dough is crispy golden brown, about 10-12 minutes.
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