Empty My Fridge
How to Make Chicken Pot Pie
Zutaten
- Bacon · sliced½ lb
- Chicken breast · boneless skinless1 ½ lb
- Mushroom · sliced6 oz
- Sage · chopped dried1 EL
- Thyme · chopped dried1 EL
- Cayenne pepper½ TL
- Pea1 Tasse
- Carrot1 ½ Tassen
- Garlic · chopped2 EL
- Nutmeg · ground¼ TL
- Parsley · chopped2 EL
- Butter6 oz
- Flour¾ Tassen
- Onion1
- Chicken stock6 Tassen
- Cream1 Tasse
- Puff pastry1
- Egg2
Zubereitung
- Fry the bacon in a deep pan until it renders its fat. Add the chicken and sauté until light golden brown, then season with salt and pepper.
- Add the mushrooms and cook until they release their water.
- Add the remaining filling ingredients and cook for 5 to 7 more minutes.
- In a saucepan, melt the butter, then cook the onion until translucent.
- Stir in the flour well, then slowly whisk in the stock. Add the cream and simmer the sauce on very low heat for at least 10 to 15 minutes.
- Stir the chicken and mushrooms into the sauce and pour everything into a baking dish.
- Let it rest at least 15 to 20 minutes so the steam escapes, then top with the puff pastry, brush with the egg wash, and bake until golden brown (about 30 minutes).
Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.
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