Chicken pot pie

Chicken pot pie

Total: 50 min. | Active: 30 min.
Nutritional value / person: 716 kcal
, Fat: 35 g
, Carbohydrate: 58 g
, Protein: 39 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken

clarified butter for frying
400 g diced chicken breast
¼ tsp salt

Sauce

clarified butter for frying
1 onion, finely chopped
1 garlic clove, squeezed
500 g waxy potatoes, cut into cubes
1 ½ tbsp Maizena cornflour
6 dl chicken bouillon
2 dl crème fraîche
300 g frozen peas, defrosted
150 g baby spinach
salt and pepper to taste

Pot pie

1 parcel strudel pastry (approx. 120 g)
30 g butter, melted
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Utensils

For a cooking pot that holds approx. 3 litres, without a lid

How it's done

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Chicken

Heat the clarified butter in a frying pan. Fry the chicken for approx. 5 mins. per batch. Remove, season with salt, cover and set aside. Reduce the heat and wipe the cooking fat from the pan.

Sauce

Heat a little clarified butter in the same pan. Add the onion and garlic, sauté for approx. 2 mins. Add the potatoes and cook for approx. 2 mins. Stir the cornflour into the stock, pour into the pan while stirring. Add the crème fraîche, bring to the boil, simmer for approx. 10 mins. until the sauce is thick and creamy. Add the peas and spinach, mix. Return the chicken to the pan, mix in.

Pot pie

Carefully unfold the pastry sheets, cut in half crosswise, brush with a little butter. Gather the edges of the pastry sheets individually, place in the pan on top of the sauce, covering it completely, then brush with the remainder of the butter.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

Good to know
Serve with: Leaf salad

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