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Prep Time: 25 minutes / Cook Time: 20 minutes / Yields: 6 servings
For Poaching the Chicken:
Poach the Chicken:
In a medium saucepan, bring the chicken stock to a boil.
Add the chicken breasts and return to a boil.
Reduce the heat and simmer, covered, for about 10 minutes, or until the chicken is thoroughly cooked.
Remove the pan from heat and let the chicken stand in the poaching liquid for 10 minutes.
Preheat and Prepare:
Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Stack the two puff pastry sheets on top of each other.
Place a 6-inch x 8¾-inch, 6-cup rectangular dish over the pastry stack and cut around it to create a rectangle of the same size.
Cut four slits crossways in the center of the pastry.
Alternatively, use another sized dish, but make sure it is no larger than the pastry sheet.
Brush the pastry with the beaten egg.
Air Fry the Pastry:
Carefully remove the air-fryer pan and basket.
Spray the basket with cooking spray and place the pastry in the basket.
Return the pan and basket to the appliance.
Cook at 325°F for 15-18 minutes or until the pastry is puffed and deep golden.
Prepare the Chicken Filling:
Remove the chicken from the liquid and coarsely chop it.
Reserve 1 cup of the poaching liquid, and set aside the remaining liquid for another use or discard.
In a medium saucepan, heat the butter.
Cook the sliced leek and finely chopped celery until the leek softens.
Add flour and thyme and cook, stirring, for 1 minute.
Gradually stir in the reserved poaching liquid, milk, and cream.
Cook, stirring, until the mixture boils and thickens.
Stir in the chopped chicken and mustard.
Season to taste.
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