Chicken Ragout with Puff Pastry Crust

Ingredients

• 1 pot roast chicken (ready to cook, no entrails)
• 2 carrots
• 100 g celery
• 1 stalk leek
• 8 leaves white cabbage
• 3 large potatoes
• 1 l vegetable broth
• 0.5 bunch thyme
• Salt
• Pepper
• 200 g peas (frozen)
• light sauce thickener (as needed)
• 1 roll fresh puff pastry (about 250 g)

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Rinse the pot roast chicken under cold water. Peel and slice the carrots. Peel and dice the celery. Clean and cut the leek into strips. Wash and cube the white cabbage. Peel and dice the potatoes. Wash the thyme, set aside a few sprigs for garnish, and brush off leaves from the rest. Place the chicken with the vegetables and thyme leaves in a pressure cooker, pour in the broth, and cook under pressure for about 25 minutes according to instructions. Remove the chicken, peel off the skin, separate the meat from the bones, and shred it into small pieces. Return the meat to the pot, thicken the broth with sauce thickener, season with salt and pepper. Add the peas and transfer everything to a baking dish, seal with puff pastry, and bake in the oven for about 25 minutes. Serve garnished with thyme.