Chicken with vegetables in pots under puff pastry

Chicken in pots is very tender and juicy. The poultry is stewed with vegetables and creamy sauce under the "lid" of dough.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 85 minutes

Ingredients

• Chicken legs 3 pieces
• Carrots 2 pieces
• Onions 1-2 pieces
• Celery 2 pieces
• Water 500 ml
• Vegetable oil 2 tbsp. spoons
• Butter 50 g
• Flour 3 tbsp. spoons
• Cream 100 ml
• Frozen green peas 200 g
• Salt to taste
• Ground black pepper to taste
• Puff pastry 350 g
• Egg 1 piece

Cooking method

• Remove the meat from the legs and cut into small pieces along with carrots, onions and celery.

• Pour 500 ml of water over the skin and bones and boil for 20-25 minutes. Strain the broth. For the dish, you need 300 ml.

• In a deep skillet, heat the oil over medium heat and brown the chicken for 5-7 minutes.

• Add onions, carrots and celery to the poultry, and simmer for another 6-7 minutes.

• Put butter in the pan, stir, and then add flour and stir again.

• Add broth little by little and keep stirring. Leave the meat with vegetables to simmer for 10-15 minutes over low heat.

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• Pour the cream into the skillet and add the frozen peas. Season with salt, pepper and simmer for another 10-12 minutes.

  For this dish, it is better to use heavy cream.

• Cut squares out of lightly rolled puff pastry. They should be several centimeters larger than the neck of the pots.

  In order not to be mistaken with the size, attach the pot itself or its lid to the dough.

• Divide the chicken and vegetables into the pots.

• Brush the edges of the pots with a beaten egg.

• Cover the pots with the dough and press firmly with your fingers. Grease the dough with an egg on top and make small cuts in the center.

• Bake in an oven preheated to 180 ° C for about 25 minutes, until the "lid" of the dough turns brown.

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