Chicken Fillet Baked with Mushrooms under Puff Pastry (in Pots)
by Editorial Staff
I love to cook in pots – it’s both delicious and healthy. This is a recipe for chicken breast baked with mushrooms in pots. This is almost “julienne” – with carrots but no cream. Crispy puff pastry instead of a “cap” will be an addition to the juicy poultry meat with mushrooms.
Cook: 1 hr 40 mins
Servings: 4
Ingredients
- Chicken breast (boiled) – 400 g
- Garlic – 1 bulb
- Vegetable oil – 3 tablespoon.
- Champignons – 400 g
- Carrots – 2 pcs. (about 200 g)
- Onions – 1 pc. (100 г)
- Chicken broth – 100 ml
- Dried thyme – 1 teaspoon.
- Milk – 2 cup (400 ml)
- Flour – 3 tablespoon.
- Puff pastry – 200 g
- Salt – to taste
- Pepper – to taste
Directions
- I recommend boiling the chicken meat in advance. Wash the breast, pour cold water over it and bring to a boil. Cook under a lid slowly until done (for about 30 minutes). Do not pour out the broth, you will need it.
- Cut the chicken fillet into pieces about 1 cm.
- Dice the carrots into 1×1 cm cubes.
- Chop the onion.
- Slice the mushrooms.
- Turn on and preheat the oven up to 220°C. Wash the garlic and remove one layer of peel. Cut about 0.5 cm off the top of the garlic. Place the garlic into a pot. Add 0.5 teaspoon. of vegetable oil.
Cover the pot with a lid (or foil). Place it into the oven. Bake until the garlic is soft (for 25-30 minutes). Do not turn off the oven. - Squeeze the pulp of the garlic.
- Heat a frying pan, pour the vegetable oil in. Put the onions, carrots, and mushrooms in the hot oil. Stir-fry everything over medium heat for 8-10 minutes. Add salt, pepper, thyme, the broth, and roasted garlic to the pan. Stew everything slowly under the lid for 5 minutes.
- Mix the milk with the flour.
- Pour the milk mixture into the pan with the vegetables and mushrooms. Bring to a boil over medium heat stirring occasionally.
- Add the chopped chicken breast.
- Mix everything and take it off the heat.
- Place all the mass equally into 4 pots.
- Defrost the puff pastry. Roll out it into a thin layer and cut into strips. The length of the strips should be longer than the dia of the pot.
- Grease the pastry with the vegetable oil. Make a “cap” on each pot in the form of a grid from 5 pastry strips.
- Place the pots into the oven. Bake the chicken fillet with mushrooms under the puff pastry for 15-20 minutes at 220 degrees. The pastry should get brown.
- Leave the pots for 10 minutes and then you can serve.
Enjoy your meal!
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