Chicken Pie

Ingredients for 4 servings:

• 1 pack of puff pastry (frozen), 2 layers
• 1 egg(s)
• 60 g butter
• 2 tbsp flour
• 2 tbsp thyme, fresh, finely chopped
• 1 garlic clove(s), crushed
• 2 tbsp fresh parsley, chopped
• salt and pepper
• 250 ml milk
• 125 ml white wine, dry
• 125 ml cream
• 100 g vegetables, cut into strips (e.g. carrots, celery, zucchini, shallots or similar)
• 500 g chicken, cooked and cut into small pieces
• possibly watercress for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with fresh herbs

Defrost and roll out the puff pastry according to the package instructions. Preheat oven to 200°C. Sauté the flour with thyme, garlic, and parsley in the butter. Season with salt and pepper. Gradually add the milk over medium heat, stirring constantly until the sauce thickens. Reduce heat. Mix in the wine, cream, vegetable strips, and meat. Simmer everything for 5 minutes. Line an ovenproof dish (approx. 20 cm in diameter) with a layer of puff pastry and add the chicken filling. Moisten the edges of the pastry with a little water and cover with the second layer of puff pastry. Trim the edges with a sharp knife. Use the trimmings for decoration. Brush the pie with beaten egg and pierce several times with a fork. Bake for approx. 30-35 minutes. Garnish with watercress, if desired. Tip: Keeps in the refrigerator for up to 2 days and is also good for freezing. Also tastes good with salmon, tuna or seafood, just choose the right vegetables for each one.