Individual Creamy Chicken Puff Pastry Pies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Chicken breasts (approx. 140 g each)
- 1.333 cups vegetable stock (approx.)
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 1 Leek (quartered lengthways and sliced)
- 2 carrots (sliced)
- 1 Zucchini (chopped)
- ⅔ cup peas (frozen)
- 1 clove garlic cloves (chopped)
- 1 Tbsp all-purpose flour
- ⅞ cup cream (35% fat content)
- 1 tsp dried thyme
- 2 egg yolks
- 4 leaves Puff pastry (frozen, approx, 10x10 cm each)
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Place the chicken breasts in a pan and pour over the hot stock. Cover and cook for 15 minutes, remove from the pan and let cool, reserving the stock.
3.
Heat the oil and butter in a pan. Fry the leek and garlic over a low heat for 2-4 minutes. Add the carrots, courgette and peas, sprinkle over the flour and cook briefly, stirring.
4.
Gradually stir in the cream, reserving 2 tbsp and approx. 100 ml of the reserved stock. Season with salt and ground black pepper and remove from the heat.
5.
Slice the chicken breasts and add to the slightly thickened leek sauce. Add the thyme. Stir in 1 egg yolk.
6.
Cut the puff pastry into four circles to fit the pie dishes. Spoon the chicken and vegetable mixture into the oven-proof pie dishes and cover each with a puff pastry lid. Press the edges down well and cut a few slits in the pastry. Mix the remaining cream and the second egg yolk and brush the tops of the pies with this mixture.
7.
Cook the chicken pot pies on the middle shelf for approx. 30 minutes until golden brown.
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