Chicken Pot Pie
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1 Tbsp vegetable oil
- 3 Chicken breasts
- 100 grams button Mushroom
- 1 Leek
- 2 Tbsps Tarragon
- salt
- peppers (from the mill)
- 2 Tbsps Cornmeal
- 150 milliliters Cider
- 300 grams Mushroom cream soup (canned)
- 300 grams Puff pastry dough
- 1 egg
- 1 Tbsp Sesame seeds
Preparation steps
1.
Trim and rinse the leeks, cut into small pieces.
2.
Clean mushrooms and cut into thin slices.
3.
Rinse the chicken breasts, pat dry and chop.
4.
Heat the oil in a pan. Add chicken, leeks, mushrooms and tarragon, season well with salt and pepper. Whisk the cornmeal with a little cider until smooth. Add cream of mushroom soup, cider and cornmeal to leeks, stir well and bring to a boil.
5.
Preheat the oven to 200°C. Put the chicken and leek stuffing in a baking dish and cover with the rolled out pastry, firmly sealing the edges. In the middle of the dough cut out a small hole. Beat the egg and brush the pastry. Bake until golden brown, 25-30 minutes.
