Chicken Pot Pie

Duration: 80 Min

Difficulty: Difficult

Ingredients

How many people?

220g

planted.chicken nature

100g

mushrooms

medium onion

garlic cloves

1/2

sweet potato

150g

waxy potatoes

carrot

100g

peas

80g

broccoli

40g

walnuts

500ml

vegetable stock

tbsp starch

bay leaves

1/2

tsp nutmeg

1/2

tsp pepper

1/2

tsp cinnamon

tsp salt

tbsp rapeseed oil

rolls of puff pastry

tbsp vegan butter

Products in this recipe

planted.chicken

Original

Size

£ 7.99

VAT included and Shipping costs will apply

£ 7.99

Preparation

Finely chop the onions and garlic, then sauté in 2 tbsp oil in a saucepan over medium heat. Dice the potatoes, sweet potatoes and carrots, add to the rest and fry briefly.
Deglaze with vegetable stock and boil together with the bay leaves until the potatoes are soft. Add the peas and chopped broccoli.
Remove 4 tbsp broth from the pot and mix with starch. Stir in the starch mixture while stirring constantly. Then reduce the heat to low-medium and let the filling thicken. Stir from time to time.
Heat 2 tbsp oil in a separate pan. Slice the mushrooms and fry them together with the planted.chicken Natur until golden brown. Then add to the filling. Season the mixture with nutmeg, cinnamon, salt and pepper and add the walnuts. Remove the bay leaves, take the pan off the heat and set aside.
Grease a baking dish (approx. 30 cm diameter) and line with one of the two puff pastries. Cut to size and press down the edges. Cut off the overlapping pastry and save it for later decoration. Perforate the pastry in the baking dish with the help of a fork and pre-bake at 180°C for 5 minutes.
Allow the base to cool briefly, then pour the filling into the tin. Cover the filling with the second puff pastry and press it against the edge of the tin to seal it. Cut off the pastry that is sticking out at the edge and cut Christmas figures out of the remaining puff pastry using cookie cutters. Decorate the pie as desired and cut a cross in the middle with a sharp knife. Brush the pie and decorations with the melted butter and bake at 180°C for 35-40 minutes until the pie is golden brown. Allow to cool briefly and serve warm.

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