Description
What better way to express your love than in the warm and cozy embrace of homemade chicken pot pies? This simple recipe combines succulent chicken in a savory soy sauce marinade and all in a golden, flaky puff pastry crust.
Ingredients
Scale
- 1/2 pound of puff pastry
- 1/2 chicken fillet
- 1 tbsp. soy sauce
- 1 tsp. sesame seeds
- 1/2 egg
Instructions
- Place thawed dough on a board sprinkled with flour. Using a cookie cutter, form 3 hearts.
- Cut chicken breast into 1/3-inch thick strips. Marinate them in soy sauce for 5 minutes.
- Make 1/3-inch incisions on the heart. It is easy to do this with a rolling pizza cutter.
- Fold back the strips of dough one at a time. Lay out the chicken strips and return the dough to its place. Fold back the next strips in a staggered pattern and arrange the chicken.
- Using a serrated knife, cut 1/3-inch-wide strips from leftover dough. Cut off the excess flesh strips from the pieces so that the hearts are neat. Brush the edges of the hearts with egg white and place on a neat border.
- Brush the layers with egg yolk and sprinkle with sesame seeds.
- Bake in a 365°F oven on parchment paper until golden, about 20-25 minutes.
- Serve the finished products hot.
Notes
- You can cut hearts out of leftover dough and use them to serve.
- The pastries can be stored in the refrigerator and reheated in the microwave.
- Taking the idea as a basis, you can make one large chicken pot pie.
- Instead of chicken, you can use turkey, beef, or pork.
- The composition of the marinade can be changed to get different flavors.