Chicken Pot Pie

Duration: 80 Min
Difficulty: Difficult

Ingredients

How many people?
3
220g
planted.chicken nature
100g
mushrooms
1
medium onion
3
garlic cloves
1/2
sweet potato
150g
waxy potatoes
1
carrot
100g
peas
80g
broccoli
40g
walnuts
500ml
vegetable stock
2
tbsp starch
2
bay leaves
1/2
tsp nutmeg
1/2
tsp pepper
1/2
tsp cinnamon
1
tsp salt
4
tbsp rapeseed oil
2
rolls of puff pastry
2
tbsp vegan butter

Products in this recipe

planted.chicken
Original
Size
£ 7.99

Preparation

Preparation
  1. 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.
  2. Deglaze with vegetable stock and boil together with the bay leaves until the potatoes are soft. Add the peas and chopped broccoli.
  3. 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.
  4. 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.
  5. 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.
  6. 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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Healthy for you and the planet. Without additives, 100% plant-based.