Chicken Puff Pastry Pies

Nadia KhouryChef

Ingredients

• Shredded chicken breast
  1 breast
• Chicken Thigh
  1 thigh
• 1 cup chopped mushrooms
  1 cup
• 0.5 liters of liquid milk
  0.5 liter
• 0.5 chicken broth, equivalent to 2 chicken broth cubes dissolved in 2 cups of water
  0.5 broth
• 3 tablespoons flour
  3 tablespoons
• 2 teaspoons butter
  2 teaspoons
• 24 small vol-au-vent pieces, equivalent to 12 large pieces
  24 pieces
• 1 tablespoon grated Gruyère cheese
  1 tablespoon
• Salt
  0
• Spices
  0
• Nutmeg slice
  0

Steps

1. 1

   Boil the chicken thigh and breast in a pot over heat, then drain the chicken from the boiling water and cut it into small cubes.

   Required Tools:

   Pot

   5 min
2. 2

   In another pot, melt the butter over heat, then add the flour and stir well, then add the chicken broth, milk, and cheese while continuing to stir with a whisk.

   Required Tools:

   Pot

   🍳

   Whisk

   5 min
3. 3

   Season the mixture with salt, spices, and nutmeg, which is a spice smaller than a regular walnut. Leave it on the heat until it thickens and becomes cohesive.

   5 min
4. 4

   After the mixture boils, reduce the heat and cook for 10 minutes, stirring occasionally.

   10 min
5. 5

   Place the boiled chicken pieces over the mixture, then add the chopped mushrooms, and stir until the mixture becomes thick and cohesive. Then remove from heat.

   5 min
6. 6

   Place the vol-au-vent pieces in the oven to puff, then remove from the oven and fill with the mixture.

   Required Tools:

   Oven

   5 min
7. 7

   Serve the chicken pies hot.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Chicken Thighper 100g

Energy239 kcal

Protein25 g

Total Fat14 g

Saltper 100g

Ash100 g

Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags