15 min
Prep time
30 min
Cook time
6
Servings
Medium
Difficulty
45 min
Total time
Ingredients
Instructions
-
1
Cook the vegetables for 5 minutes in the chicken broth.
-
2
In another pan, melt the butter and add the flour.
-
3
Stir and add the chicken cream.
-
4
Cook while stirring.
-
5
Mix with the vegetables and cooked chicken.
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6
Season.
-
7
Line a baking dish with a pastry sheet and place the chicken mixture on top.
-
8
Cover with another pastry sheet.
-
9
Brush with beaten egg.
-
10
Bake for 20 minutes at 425°F (220°C), then for 30 minutes at 350°F (180°C).
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