Summary

Ingredients

• 500 g chicken breast
• 3 stalks celery
• 2 large carrot (s)
• 2 onions)
• 2 tablespoon butter

For the sauce:

• 1 tablespoon garam masala
• 0.5 teaspoon ½ nutmeg
• 0.5 teaspoon ½ salt
• 400 ml chicken broth
• 100 ml milk
• 3 tablespoon flour
• 3 tablespoon butter
• some stalks parsley
• 1 packet puff pastry
• pepper

Print Recipe Pin Recipe

Instructions

1. Remove the fat from the chicken and cut into cubes. Wash the celery stalks and cut into approx. 1 cm thick slices. Peel the carrots and onions. Halve the carrots and cut into 1/2 cm thick slices. Roughly dice the onions.
2. Melt 1 tablespoon butter in a large pan over medium heat. Fry the chicken cubes until they are browned all over. Then take it out and set it aside.
3. Heat another tablespoon of butter in the same pan, add the vegetables and season with salt. Let it sweat for about 10 minutes until it becomes soft.
4. Mix the broth with the milk and heat it in the microwave so that it is almost boiling.
5. Push the vegetables to the edge of the pan and melt the remaining 3 tablespoons of butter in the middle. Add the flour to the melted butter and mix. If the flour doesn`t get completely moist, add a little more butter. Simmer for a few minutes until the mixture turns a little darker. Then add garam masala and nutmeg and pour the milk broth over it. Set the temperature a little higher and let the sauce simmer until it thickens. Now return the chicken with the accumulated juice to the pan and mix in well. Add parsley and season with pepper.
6. Put the mixture in a baking dish. Unroll the finished puff pastry and place over the baking dish. Cut off the edge and press the puff pastry all around. Cut slits in the dough to allow the hot steam to escape.
7. Bake in a hot oven at 200 ° C for about 30 minutes, depending on the depth of the baking dish. When the puff pastry is golden brown and the filling is bubbling, the chicken pot pie is ready.