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Golden Puff Pastry Chicken Pie
Under its golden puff pastry lid, this pie hides chicken, carrot and celery bound with a creamy béchamel. The filling cooks in the microwave right in the casserole, which then goes into the oven to brown the pastry.
- Total time
- 53 min
- Prep
- 15 min
- Cook
- 38 min
Ingredients
Method
Set the oven to 200 °C (400 °F).
Peel the carrots, celery and onion, cut them into even pieces and put them in the Tupperware Premiaglass casserole 2.1 l with the oil; cover and microwave for about 2 minutes at 800 W.
Dice the chicken with the Tupperware Super Dicer, stir it into the vegetables, cover and microwave for about 5 minutes at 800 W; stir, and if any pieces are still pink, give them a few more minutes.
For the béchamel, melt the butter in pieces in the Tupperware MicroCook Pitcher 1 l for about 30 seconds at 600 W, whisk in the flour, then add the milk gradually, whisking throughout.
Microwave the sauce for 3 minutes at 600 W, whisk, then cook for 3 minutes more; if it is not thick enough, continue in 2-minute bursts, whisking between each, then season.
Pour the béchamel over the chicken and vegetables, stir, moisten the rim of the casserole, lay the pastry on top pressing firmly to seal it, then trim the excess.
Brush the pastry with the egg glaze using the silicone brush, cut a small hole in the centre for the steam and bake uncovered for about 25 minutes, until well browned.
