Made with AI
Chicken and Vegetable Puff Pastry Pie
60 min 445 kcal per serving Medium
Ingredients
4 Servings
- chicken drumsticks8 pieces
- garlic2 cloves
- onion1 medium
- potatoes2 medium
- carrots2 medium
- spinach1 cup
- puff pastry1 sheet
- butter1 tablespoon
- tomato puree1 tablespoon
- thyme1 teaspoon
- rosemary1 teaspoon
Instructions
- 1
Preheat your oven to 200°C (392°F).
- 2
In a large pot, boil the chicken drumsticks until fully cooked, then remove and let them cool. Once cooled, shred the meat off the bones.
- 3
In a pan, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- 4
Add diced potatoes and carrots to the pan, cooking until they start to soften.
- 5
Stir in the tomato puree, thyme, and rosemary, cooking for another 2 minutes.
- 6
Add the shredded chicken and spinach to the pan, mixing well to combine all ingredients.
- 7
Roll out the puff pastry sheet and place it over a pie dish.
- 8
Pour the chicken and vegetable mixture into the pie dish, spreading it evenly.
- 9
Fold the edges of the puff pastry over the filling and make a few slits on top to allow steam to escape.
