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    Chicken, pea and Grana Padano savoury pie

    Group 393Medium
    Group 3824-6 people
    T460 min


    • 2 rolls of round puff pastry, rolled out
    • 50 g Grana Padano
    • 1 kg chicken breast
    • 200 g frozen peas
    • 1 shallot
    • 1 cup of white wine
    • 1 egg
    • 500 ml chicken broth
    • 50 g butter
    • 50 g flour
    • Extra virgin olive oil
    • Salt & pepper


    STEP 1

    In a pot, brown the finely chopped shallot and the chicken, cut into pieces, in a drizzle of olive oil. Add the peas, pour in a glass of white wine and continue cooking on low heat for a few minutes, until golden.

    STEP 2

    In an oven dish, melt the butter on a low heat, add the flour and mix well with a whisk to obtain a smooth mixture with no lumps. Add the broth and keep stirring for a few minutes on a low heat until the mixture thickens into a soft, smooth cream. Add the grated Grana Padano and pour over the chicken and peas, stirring well and seasoning with salt and pepper.

    STEP 3

    Line a round oven dish with parchment paper and a roll of puff pastry, prick the surface with a fork and pour the warm chicken and pea mixture onto it. Cover with the other roll of puff pastry, join the edges and brush the surface with a beaten egg, prick the surface with a fork and bake in a preheated oven at 180 °C for 35-40 minutes.

    STEP 4

    Leave to cool slightly before serving.