Chicken Pie In Braided Puff Pastry (European Version)

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Chicken Pie In Braided Puff Pastry (European Version)

A delicious winter dish, and not at all as heavy as you might think at first. When you buy something like that in the store it’s often really heavy and fills up enormously. You don’t have that with this homemade version.

I think they always use a lot more puff pastry in the retail version. But with this version it is a much better balance. A thin layer of puff pastry with a nice filled chicken pie.

You can also make a puree which goes perfectly with it or just serve it as it is.

What do you need?

1 roll of puff pastry (long not round)
120gr (4 oz) frozen peas and carrots
2 chicken fillets, cooked
120 gr (4 oz) cream cheese (I used Philadelphia)
50 gr (1,7 oz) grated cheese
1 tablespoon of butter
1 tablespoon of flour
150-200 ml (5,3 oz – 7 oz) chicken stock
½ teaspoon of garlic powder
Pepper and salt to taste
1 egg, beaten

How to make it?

Preheat the oven to 200 °C or 390 °F (180 °C or 360°Fhot air). Cover an oven tray with baking paper.

Take the two boiled chicken fillets and pull them apart with two forks (pulled chicken)

Defrost the frozen vegetables briefly in the microwave. (3 minutes)

Make a white sauce, take a small saucepan and melt the butter in it. Then add the flour and stir it through the butter. Then add the chicken stock little by little, starting with 150 ml or 5,3 oz.

Heat the sauce and let it thicken, it should be a thick sauce but just running. So if it is really too thick, add a little more stock. Season with garlic powder, salt and pepper.

Take a large bowl and add the cream cheese, grated cheese, and white sauce. Stir these together. Then add the vegetables and the pulled chicken. Stir this into the cream cheese mixture as well.