Chicken Pie

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 200 g Flour
  • 100 g Butter
  • 2 Eggs (size M)
  • 7-10 Tbsp Salt
  • 1 collar (approx. 400 g) Carrots
  • 1 Onion
  • 1 Garlic clove
  • 600 g Chicken filet
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Pepper
  • 150 ml Vegetable broth (instant)
  • 200 g Whipped cream
  • 1 TABLESPOON sauce thickener
  • 1 collar Thyme
  • 150 g frozen peas
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    Knead flour, butter, 1 egg, salt and approx. 3 tablespoons of water to a shortcrust pastry. Wrap the dough in foil and chill for about 1 hour. Clean, peel and wash the carrots and cut them into sticks. Blanch carrot sticks in boiling salted water for 1 minute, put them in cold water and let them drain on a sieve. Peel onion and garlic and cut into cubes. Cut the chicken filet into pieces.

  2. 2

    Heat the oil in a pan and fry the chicken filet on both sides for about 3 minutes until golden brown. Remove from the pan and season with salt and pepper. Sauté diced onion and garlic in the pan until translucent, deglaze with stock. Bring to the boil. Add cream, except for 1 tablespoon. Thicken sauce slightly with sauce thickener. Pluck thyme leaves from the stalks and stir into the sauce. Stir the chicken, carrots and peas into the sauce and fill into a pie dish (26 cm Ø). Leave to cool. Roll out 3/4 of the shortcrust pastry 0.5 cm thick into a circle (approx. 30 cm Ø). Separate 1 egg. Brush the edge of the pie dish with egg white.

  3. 3

    Stir the chicken, carrots and peas into the sauce and fill into a pie dish (26 cm Ø). Leave to cool. Roll out 3/4 of the shortcrust pastry 0.5 cm thick into a circle (approx. 30 cm Ø). Separate 1 egg. Brush the edge of the pie dish with egg white. Place the pastry sheet on the surface and press the rim well against the mould. Roll out the rest of the dough, cut out some leaves. Weave the rest of the dough into a plait and cover the surface with it. Mix egg yolk with 1 tablespoon of cream. Brush the dough with it. Prick the surface several times with a wooden stick. Bake the chicken pie in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes

  4. 4

    Roll out the rest of the dough, cut out some leaves. Weave the rest of the dough into a plait and cover the surface with it. Mix egg yolk with 1 tablespoon of cream. Brush the dough with it. Prick the surface several times with a wooden stick. Bake the chicken pie in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
790 kcal
CARBS
46 g
FATS
45 g
PROTEINS
46 g

Categories & Tags

Cakes & PastriesCake

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