for 4 person

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

How it's done

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.

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