Creamed Chicken with White Aspargus in Tartlets II Tarteletter Opskrift

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade dough

Whole wheat pastry adds fiber, while homemade dough can save costs.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, and bouillon cubes are economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be less expensive.

cooked chicken

🥗Healthier: shredded turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken can be more affordable.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface.

Cut the pastry into rounds and fit them into tartlet molds.

Prick the bottom of the pastry with a fork to prevent bubbling.

Bake the pastry shells for 15-20 minutes until golden brown.

In a saucepan, melt butter over medium heat.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in flour and cook for 1-2 minutes to form a roux.

Gradually whisk in chicken broth and milk until smooth.

Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.

Add cooked chicken, mushrooms, peas, and carrots to the sauce.

Season with salt, black pepper, and chopped parsley.

Fill the baked pastry shells with the chicken mixture.

Brush the edges of the pastry with beaten egg for a golden finish.

Return to the oven for an additional 5-10 minutes to heat through.

Cooking Techniques

Spice Level:

Allergens