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Chicken and Coriander Pie

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 135 kcal

Ingredients
 

  • 50 g Clarified butter
  • 2 Medium onions
  • 200 g Fresh mushrooms
  • 300 g Chicken
  • 4 Hard-Boiled eggs
  • 1 tbsp Flour
  • 300 ml Chicken broth
  • 1 Egg yolk
  • 2 tbsp Chopped coriander
  • Salt and pepper
  • 250 g Puff pastry
  • 1 Beaten egg

Instructions
 

  • Cook the chicken in salted water for about 15 minutes.
  • In the meantime, chop the onion and slice the mushrooms. Put half of the clarified butter in a large pan. Add onions and mushrooms and sauté for about 5 minutes.
  • Remove the pan from the heat and add the chicken (see photos). Let cool down.
  • Pour half of the mixture into a 23cm gratin dish and pour the boiled, peeled eggs over the chicken. Cover with the remaining mass.
  • Then heat the rest of the clarified butter in a pan, add the flour and simmer for about 1 minute. Gradually add the broth, stirring constantly (for 4 minutes). Remove the pan from the heat, stir in the egg yolks and chopped coriander, season with salt and pepper. Set aside to cool.
  • Once cooled, pour the coriander sauce over the chicken filling.
  • Preheat the oven to 200 ° C. Roll out the dough to 1.5 times the size of the gratin dish. Then place the dough over the chicken and coriander filling and "seal" tightly. Cut off the edges.
  • I made a plait out of the leftover dough (see photo). Prick the lid with a fork and brush everything with egg yolk.
  • Make holes in the lid so that steam (the filling) can escape. Bake the pie for about 30 minutes until it is golden brown.

Nutrition

Serving: 100gCalories: 135kcalCarbohydrates: 8.5gProtein: 8.4gFat: 7.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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