4 slices of puff pastry
175 gr chicken
125 g mushrooms, sliced
20 gr flour + for sprinkling
15 gr butter
125 ml chicken stock
2 tablespoons crème frache
1 small outing
Pot peas and carrots a 350 gr
Pinch of dried thyme
Butter or oil for frying
Oven dishes of about 12 cm
Heat the oven to 200 degrees. Let the sheets of puff pastry thaw. Cut the chicken into cubes and fry it in a little bit of oil or butter in a pan. After a few minutes add the mushrooms and fry for about 5 minutes.
In another small pan, melt the 15 g butter and then stir in the flour. Let the roux cook for 2 minutes. Gradually add the stock and stir with a whisk until smooth. Drain the peas and carrots and add briefly to the chicken and mushrooms.
Season the chicken and vegetables with salt, pepper and thyme. Pour in the sauce and stir in the crème frache as well. Take 2 baking dishes and grease them (including the edges). Spoon the mixture into the dishes. Flour a work surface and place 2 sheets of puff pastry on top of each other. Roll them out with a rolling pin to get a bigger slice.
Cut out the dough with a mold. Stretch the dough over the oven dishes, Press the edges firmly on the outside. Beat the egg and brush the top with it. Place the pot pie in the oven for about 20 to 25 minutes, until the puff pastry is nicely browned and crispy.
Tip: you can also fill the dish with a stew.
Source: Leukerecepten by leukerecepten-nl.
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