Chicken Pot Pie

For the dough

• 175g flour
• 125g cold butter
• 125g cold double cream cheese
• ¼ tsp salt

For the filling

• 400g chicken fillet
• 1 onion (1)
• 150g mushrooms (1)
• 1 yellow bell pepper
• 1 red bell pepper
• 30g butter
• ½ bunch of parsley
• HistaFood Organic Herb Salt

For the béchamel sauce

• 50g butter
• 45g flour
• ¼ L milk
• Salt
• 2 egg yolks

preparation

• For the dough, knead all ingredients with cold butter to form a smooth dough.
• Roll out the dough thickly on a floured work surface and cut it to fit the round baking dish.
• Wrap in cling film and chill in the refrigerator.
• Bring 1 liter of water to a boil and simmer the fillets in it over low heat for about 15 minutes. Reserve the broth for the béchamel sauce.
• Let the fillets cool and tear them into bite-sized pieces.
• Peel and dice the onion. Clean and slice the mushrooms. Wash, core, and dice the bell pepper.
• Heat butter in a pan and sauté the vegetables until browned. Season with HistaFood organic herb salt.
• Mix together the vegetables, chicken meat and finely chopped parsley.
• Preheat oven to 200°C (top/bottom heat).
• For the béchamel sauce, melt butter in a saucepan and add flour. Quickly stir everything together and sauté lightly, stirring constantly.
• Gradually add milk and ¼ liter of broth, stirring constantly. Season with salt and bring to a boil.
• Mix the béchamel sauce with the filling.
• Place the filling in a round baking dish and put the dough on top.
• Cut 4 slits into the dough lid so that steam can escape during baking.
• Whisk 2 egg yolks and spread them on the dough.
• Bake for about 45 minutes until golden brown and serve warm.

Our HistaFood tip

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.