Chicken pie

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut it diagonally into bite-sized pieces. Boil the asparagus shells in 3/4 litres of salted water, cover and cook for about 5 minutes. In the meantime clean and wash the mangetouts.

2. 2

   Lift the asparagus shells out of the water with a skimmer. Add the vegetables to the water, cover and cook for 8-10 minutes. Pour the vegetables onto a sieve and collect the vegetable water. Place puff pastry sheets next to each other and defrost.

3. 3

   Peel and chop the onion. Wash the chicken filet, dab dry and cut into cubes. Heat clarified butter in a pan and fry the chicken cubes all around. Add onions, braise briefly and season with salt and pepper.

4. 4

   Deglaze with white wine, 1/2 litre vegetable water and cream, except for a teaspoon. Bring to the boil, add sauce thickener while stirring and cook for another 1-2 minutes. Add vegetables to the ragout and season with salt and pepper.

5. 5

   Pour into a casserole dish. Place puff pastry sheets on top of each other and roll out 4-5 cm larger than the diameter of the form. Separate the egg. Brush the edges of the mould with egg white and place the pastry lid on top.

6. 6

   Cut off the excess dough to about 2 cm. Mix the egg yolk and the rest of the cream and brush the lid with it. Then cut in from the edge with a knife, leaving a middle piece of 5-6 cm Ø.

7. 7

   Bake in the preheated oven (electric: 225 °C / gas: level 4) for 10-15 minutes. Cut out figures from the leftover dough as you like, bake them separately and decorate or add to the finished pie.

8. 8

   Serve with rice if desired.

Nutrition Facts

KCAL
840 kcal

CARBS
43 g

FATS
52 g

PROTEINS
44 g