Chicken Puff Pastry Pies

Nadia KhouryCuisinier

Ingrédients

• Shredded chicken breast
  1 breast
• Cuisse de poulet
  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
• Sel
  0
• Épices
  0
• Nutmeg slice
  0

Mesures

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.

   Matériel requis:

   Marmite

   5 minutes
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.

   Matériel requis:

   Marmite

   🍳

   Whisk

   5 minutes
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 minutes
4. 4

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

   10 minutes
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 minutes
6. 6

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

   Matériel requis:

   Four

   5 minutes
7. 7

   Serve the chicken pies hot.

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Cuisse de pouletpour 100g

Énergie239 kcal

Protéines25 g

Lipides totaux14 g

Selpour 100g

Cendres100 g

Épicespour 100g

Énergie350 kcal

Protéines10 g

Lipides totaux15 g

Glucides60 g

Fibres alimentaires25 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques