Ayam Potpie

Name: Ayam Potpie
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons all-purpose flour (plus more for surface); 1 package frozen puff pastry (preferably all butter, thawed); 2 tablespoons unsalted butter; 1/2 cup onion (diced); 1/3 cup small carrot (peeled and thinly sliced); 1/3 cup celery stalk (thinly sliced); 1 small Yukon Gold potato (scrubbed and cut into a 1/2-inch (1.3cm) dice); 1 1/4 cups low-sodium chicken broth; 1 cup collard-green leaves (packed coarsely chopped ); 8 oz (225 grams) boneless, skinless chicken breast (cut into 1-inch chunks); Coarse salt and freshly ground pepper; 1 large egg (lightly beaten)

Chicken potpie and chicken potpie recipe using frozen puff pastry. Easy chicken potpie recipe from Martha Stewart Living magazine.Photos by Linda Pugliese. Courtesy of Martha Stewart Living. Copyright © 2014.

⏱ 60 menit 🔨 Persiapan 35mnt 🔥 Masak 25mnt 📊 Sedang 🍽 2 porsi ⭐ 4.7 (15) 👁 29

Langkah-langkah

Preheat the oven to 425°F (217°C). Place a 1 1/2-cup ovenproof dish on a floured surface and roll out the pastry. Cut a circle from the pastry that is 1/2 inch (1.3 cm) larger than the dish, then cut vents in the circle. Repeat the process. Refrigerate the circles on a parchment-lined baking sheet.
Melt butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Add the carrot, celery, and potato, and cook, stirring, until soft, about 6 minutes. Stir in the flour, then add the broth and bring to a boil. Add the greens and chicken, and simmer until thickened, about 2 minutes. Season to taste.
Divide the mixture between dishes. Top with pastry, press the edges to seal, and brush with egg. Bake on a baking sheet until golden, about 25 minutes.

Ayam & Unggas chicken potpieamerican recipes