치킨파이 만드는 법 요리 레시피 - Fast Chicken Pot Pie

 

치킨 팟 파이라고 되어있는데 치킨수프를 오븐에 구워서 먹는 요리 입니다.

 

이 레시피에 대해 마지막 순간도 안 되는 유일한 방법은요? 퍼프 페이스트리를 녹입니다. 이 요리를 만들기 전날 밤 반드시 냉장고에 넣어두세요.

 

재료

 

¼ 컵 (스틱 스틱) 무염 버터입니다.

1 큰 샬롯, 잘게 썰어주세요.

잘게 썬 신선한 백리향 1테이블스푼입니다.

④ 원드라 또는 만능 밀가루 컵, 그리고 겉면에 더 많은 것을 첨가하세요.

저칼로리 치킨 수프 3컵입니다.

우유 한 컵을 통째로 주세요.

코셔 소금과 갓 갈아놓은 후추입니다.

6온스. 당근(약 6개), 껍질을 벗기고 잘게 썰었습니다.

4컵의 닭고기를 잘게 썰거나 잘게 썰어 놓으세요. (작은 로티세리 치킨 1마리부터)

1인치 컵의 얼린 진주 양파를 녹입니다.

1인치 컵의 얼린 완두콩을 녹입니다.

파슬리 컵은 잘게 썬 신선한 편잎 파슬리이다.

핫소스입니다.

우스터셔 소스입니다.

냉동 퍼프 페이스트리 1장(14온스 1장)입니다. 포장 또는 17.3온스 포장의 절반), 냉장고에서 해동됩니다.

큰 달걀 1개를 섞기 위해 두들겨 팼습니다.

 

 

 

 

레시피 준비

 

오븐을 400도로 예열하세요. 버터를 큰 냄비에 넣고 중불에서 데우세요. 샬롯과 백리향을 넣고 자주 저으면서 샬롯이 반투명하고 황금색이 될 때까지 약 4분간 요리하세요. ⅓컵의 밀가루를 넣고 끊임없이 휘저으며, 혼합물이 옅은 금빛이고 팝콘 냄새가 날 때까지 5분에서 8분 정도 조리하세요.

한 번에 한 컵 가득 육수를 넣고 더하기 전에 완전히 섞으세요. 우유에 넣고 저으세요; 소금과 후추로 간하세요. 끓이고, 불을 줄이고, 가끔 휘저으며, 혼합물이 숟가락을 덮을 만큼 충분히 걸쭉해질 때까지 10분에서 15분 정도 끓이세요. 당근을 넣고 부드러워질 때까지 약 5분간 요리하세요.

치킨, 양파, 완두콩, 파슬리를 섞으세요; 뜨거운 소스, 우스터셔 소스, 소금, 후추로 간을 하세요.

혼합물을 2Qt의 얕은 베이킹 접시에 옮겨 놓으세요. 페이스트리를 펼쳐서 가볍게 밀가루를 뿌린 작업대 위에 부드럽게 펴서 구우세요. 그리고 필요할 경우 접시 위에 충분히 들어갈 수 있을 만큼 크게 만들어주세요. 베이킹 접시에 걸치고 페이스트리가 접시보다 약간 더 크도록 다듬으세요. 달걀로 브러쉬를 하고 날카로운 칼로 페이스트리 안에 2~3개의 슬릿을 만들어주세요.

테두리를 두른 베이킹 시트 위에 베이킹 접시를 놓고 퍼프 페이스트리가 노릇노릇하고 페이스트리의 슬릿을 통해 거품이 일 때까지 20~25분 동안 구우세요. 불을 350°까지 줄이고 퍼프 페이스트리가 진한 황금빛 갈색으로 익을 때까지 30~35분 더 구워주세요. 서빙하기 10분 전에 두세요.

 

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The only not-last-minute thing about this recipe? Thawing the puff pastry. Make sure to put it in the refrigerator the night before making this dish. 

 

 

INGREDIENTS

 

• ¼ cup (½ stick) unsalted butter

• 1 large shallot, finely chopped

• 1 tablespoon chopped fresh thyme

• ⅓ cup Wondra or all-purpose flour, plus more for surface

• 3 cups low-sodium chicken broth

• 1 cup whole milk

• Kosher salt and freshly ground black pepper

• 6 oz. carrots (about 6 small), peeled, chopped

• 4 cups coarsely chopped or shredded chicken meat (from 1 small rotisserie chicken)

• 1½ cups frozen pearl onions, thawed

• 1½ cups frozen peas, thawed

• ¼ cup chopped fresh flat-leaf parsley

• Hot sauce

• Worcestershire sauce

• 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed in refrigerator

• 1 large egg, beaten to blend

 

 

 

 

RECIPE PREPARATION

 

• Preheat oven to 400°. Heat butter in a large skillet over medium heat. Add shallot and thyme and cook, stirring often, until shallot is translucent and golden, about 4 minutes. Add ⅓ cup flour and cook, whisking constantly, until mixture is pale golden and smells like popcorn, 5–8 minutes.

• Whisk in broth ½-cupful at a time, incorporating completely before adding more. Whisk in milk; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until mixture is thick enough to coat a spoon, 10–15 minutes. Add carrots and cook until just tender, about 5 minutes.

• Mix in chicken, onions, peas, and parsley; season with hot sauce, Worcestershire sauce, salt, and pepper.

• Transfer mixture to a shallow 2-qt. baking dish. Unfold pastry and gently roll out on a lightly floured work surface just to smooth creases and make large enough to fit over dish, if needed. Drape over baking dish and trim pastry so it is slightly larger than the dish (you want a little overhang). Brush with egg and make 2 or 3 slits in the pastry with a sharp knife.

• Place baking dish on a rimmed baking sheet (to catch any filling that may drip over) and bake until puff pastry is golden brown and filling is bubbling through slits in pastry, 20–25 minutes. Reduce heat to 350° and bake until puff pastry is deep golden brown and cooked through, 30–35 minutes longer. Let sit 10 minutes before serving.