Quick chicken pies

Name: Quick chicken pies
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Chicken filet; 3 TSP Instant Chicken Bouillon; 250 g frozen carrots; 7-10 Tbsp Salt; 250 g frozen peas; 4 (à 25 g) Puff pastry pies; 30 g Butter; 3 TABLESPOONS Flour; 100 g Whipped cream; 1-2 TEASPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Chicken filet
3 TSP Instant Chicken Bouillon
250 g frozen carrots
7-10 Tbsp Salt
250 g frozen peas
4 (à 25 g) Puff pastry pies
30 g Butter
3 TABLESPOONS Flour
100 g Whipped cream
1-2 TEASPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Boil 750 ml water. Wash the meat, dab dry and add to the boiling water. Add stock and simmer for about 15 minutes. Cook carrots in boiling salted water for 10-12 minutes, add peas after 6-7 minutes.
2
Drain the vegetables. Take the meat out of the broth and let it cool down a little. Bake the pies in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Melt butter in a pot.
3
Sweat flour in it. Add the stock while stirring, bring to the boil and simmer for about 3 minutes. Stir in cream, season with lemon juice, pepper and salt if necessary. Cut meat into bite-sized pieces.
4
Add the vegetables and meat to the béchamel sauce and heat. Take the pies out of the oven, fill them with the chicken fricassee and arrange them on plates. Garnish with chervil.