Chicken Pie is the food of well-being. Chicken Pot Pie This recipe is just for rich and delicious dinner idea. the ideal home-cooked meal for your family. The wine adds an incredible flavor of the filling. With the pastry ready to help you save time.
You can use everything in advance and bake before serving. A really great idea and save time, you make a double portion of the pie filling and then freeze when you need a meal in a hurry. Youcan try delicious variations, once you've mastered the basics. Not only low-fat diet friendly, but perfectly served with mashed peas with butter and your child.
Some chicken pie Baking Tips
You chicken pie in advance and bake before serving.
Make a double portion of the pie filling and then freeze when you need a meal in a hurry.
Always a ready-made puff pastry roll in the freezer if you fancy cake.
be sure to do a couple of small cracksat the top of the dough so that steam can escape during cooking.
Use left over chicken, meat or ready-cooked chicken, if you want to save time.
Use vegetables in season, as this cheaper and more readily available.
Adjust to adjust the seasoning for the filling to suit your personal tastes.
Wine adds surprising depth to the flavor of the filling so, if not omitted.
Chicken Pot Pie Recipe Ingredients
Olive oil and butter for frying
Salt and groundPepper
500g boneless chicken thighs, diced
2 leeks, sliced
2 sticks sticks, sliced
1 package (250 g) white or brown mushrooms, sliced
2 cloves garlic, minced
2 tablespoons (30 ml) fresh thyme leaves
1 / 2 cup (125 ml) white wine
1 cup (250 ml) chicken broth
1 bowl (250ml) cream
1 packet (80g) spinach, blanched and chopped or frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen mixed vegetables
1 cup (250 ml) fresh or frobuy.cheap.creative.zen.media.player-20" title="creative zen media player">zen peas
1 roll of puff pastry, thawed, divided into 4
1 large egg extra-beaten
Recipe for Chicken and Mushroom Pot Pie
Preheat oven to 220 ° C
Heat oil and butter in a frying pan and fry the chicken until lightly seasoned are brown. Remove the chicken from the pan and set aside.
Fry, leeks, celery and mushrooms until soft, but be careful not to brown too much. Add the garlic and add another minute.
Toss in the thyme, wine, chicken broth, cream of chicken and brown. Let this simmerfor 25 minutes - the liquid should reduce by about half. Mix with spinach and peas.
Spoon stuffing into 4 tins / small cake pans and cover each with pasta. Crimp edges with a fork and a pair of slits in the dough to allow steam to escape from a chicken bake cakes, as they are.
Brush tops of pies with egg yolk and bake the dough 20 minutes or until the color is gone, the golden Delicious.
This Chicken Pot Pies Serves 4.
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