Korean-Style Kimchi Chicken Pot Pie recipe - ingredients, nutrition and when to eat it
Kimchi, chicken, and vegetables are mixed with a creamy sauce, covered with pie crust, and baked.
Kimchi, chicken, and vegetables are mixed with a creamy sauce, covered with pie crust, and baked. The tangy kimchi pairs with the rich, flaky crust, making this a cozy lunch or dinner on a chilly day.
World cuisine · 50 minutes to cook
Tips: Squeeze out a little of the liquid from the kimchi to keep the filling from getting watery.
Tips: Cover the pie with cold pastry dough so the layers bake up flaky.
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Ingredients (1 serving)
- Chicken Thigh — 90 g
- Napa Cabbage Kimchi — 60 g
- Puff pastry — 80 g
- Onion — 30 g
- Carrot — 25 g
- Button mushrooms — 30 g
- Butter — 10 g
- Flour — 8 g
- Milk — 100 ml
- Chicken stock — 50 ml
- Ground black pepper — 0.3 tsp
- Cooking oil — 1 tsp