Chicken pot pie muffins
A chicken pot pie muffin, filled with chicken, vegetables and potato in a creamy sauce. Really flavorful and can be served as a single portion
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scraped and cut into small cubes
cut into cubes
chicken stock cubes
peeled in and diced
savory pie dough
Preheat the oven to 200 degrees Celsius.
Melt 1 tablespoon butter in the pan and fry the chicken until tender. Remove from the pan.
Melt in a sufficiently large pan (there will still be some extra filling coming in, so keep this in mind), 2 tablespoons of butter and fry the onion, carrot and celery for 3 minutes.
Pour in the water and add the stock cubes and bring to the boil.
Then add the potato, put the lid on the pan and cook everything for 10 minutes.
In a small bowl, mix the butter with the flour and spoon into the stock. Stir because it burns quickly.
Mix the milk with the cornflour and also add it to the vegetable mixture.
Bring to the boil and let it simmer for 1 minute while you keep stirring.
Stir in the peas and the chicken. Turn of the heat and set aside.
Put a sheet of savory pie dough in each bowl of a cupcake pan.
Spoon the filling onto the savory pie dough (up to 5 mm below the top) and fold the dough over the filling. Prick a few holes in the top with a fork (so that the air can escape).
Mix the egg yolk with the milk and brush the top of the muffins with it.
Put the muffins in the oven and bake for 50 minutes. Check in the meantime whether the top gets too brown (in which case you cover the muffins with aluminum foil)
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Chicken pot pie muffins https://www.byandreajanssen.com/chicken-pot-pie-muffin/ 08/01/2020