Creamy Chicken With Crispy Pastry Top
Equipment
- cast iron skillet
Ingredients
- 10 oz chicken breast, diced
- oil for frying
- 5 oz potatoes, diced
- 5 oz broccoli, cut into florets
- 12 fl oz cream
- 4 oz grated parmesan
- 4 oz cream cheese
- 1 clove garlic, minced
- 2 oz butter
- 10 cherry tomatoes, quartered
- 1 sheet puff pastry
- 1 whisked egg for the egg wash
Instructions
- Fry the chicken breast pieces in hot oil, ideally in a cast iron skillet. Then add the potatoes, broccoli, salt, and pepper. Leave the vegetables to cook with the chicken.
- Pour the cream into the pan before adding the parmesan, cream cheese, garlic, and butter. Mix the ingredients and leave everything to cook for 10 minutes. Now you can stir in the tomatoes.
- Take the pan off from the heat and place the puff pastry on top so that it hangs over the edge of the pan. Press the pastry down along the edge of the pan and brush it with the whisked egg. Bake the dish at 375°F for 20 minutes in a preheated oven.