Chicken Gratins Recipe

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These Chicken Gratins can be prepared 3 days in advance and can also be frozen.

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Chicken Gratins Recipe

This recipe can also be used to make a chicken pot pie. Uncooked gratins can be frozen for 4 months while it is better to bake the pie before freezing it.

Chicken pot pie: Spoon mixture without cheese and breadcrumbs into pie crust, cover with second pie crust. Bake for 15 minutes at 425°F (225 °C), reduce the oven heat to 350°F (180°C) and bake for 30 minutes.

The cooked pie can be refrigerated for 4 days and frozen for 6 months.

portion Servings: 4

Preparation30 minsCooking30 minsTotal1 hr

 3 carrots, sliced
 1 stalk of celery, sliced
 1/2 cup peas, fresh or frozen
 56 g (1/4 cup) butter
 1/4 cup chopped onion
 31 g (1/4 cup) flour
 1 cup chicken broth
 1 cup milk
 ½ teaspoon salt
 ¼ teaspoon pepper
 175 g (1 1/2 cup) cooked chicken, coarsely chopped
 110g (1 cup) grated mozzarella cheese
 25 g (¼ cup) breadcrumbs

1

Put the carrots and celery in a medium saucepan,, cover with cold water, bring to a boil and cook 15 Minutes. Add the peas and cook 5 Minutes. Drain the vegetables and rinse under cold water. Set aside.

2

Meanwhile, in a medium saucepan over low heat, melt the butter. Add the onions and cook 5 Minutes stirring occasionally with a wooden spoon. Remove the pan from the heat and stir in the flour. Return to the heat and cook 1 minute stirring constantly. Remove the saucepan from the heat, gradually whisk in the chicken broth and the milk. Return the saucepan to the heat, bring to a boil stirring constantly, reduce heat and simmer for about 5 minutes stirring occasionally with the spoon, until the sauce thickens. Add salt and pepper.

3

Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.

4

Combine vegetables, chicken and sauce and pour into four (2 cups) casserole dishes.

5

In a bowl, mix the mozzarella and breadcrumbs and sprinkle this mixture over the gratins.

6

Bake 30 Minutes or until cheese is lightly browned. Let stand 5 to 10 minutes before serving.

Ingredients

 3 carrots, sliced
 1 stalk of celery, sliced
 1/2 cup peas, fresh or frozen
 56 g (1/4 cup) butter
 1/4 cup chopped onion
 31 g (1/4 cup) flour
 1 cup chicken broth
 1 cup milk
 ½ teaspoon salt
 ¼ teaspoon pepper
 175 g (1 1/2 cup) cooked chicken, coarsely chopped
 110g (1 cup) grated mozzarella cheese
 25 g (¼ cup) breadcrumbs

Directions

1

Put the carrots and celery in a medium saucepan,, cover with cold water, bring to a boil and cook 15 Minutes. Add the peas and cook 5 Minutes. Drain the vegetables and rinse under cold water. Set aside.

2

Meanwhile, in a medium saucepan over low heat, melt the butter. Add the onions and cook 5 Minutes stirring occasionally with a wooden spoon. Remove the pan from the heat and stir in the flour. Return to the heat and cook 1 minute stirring constantly. Remove the saucepan from the heat, gradually whisk in the chicken broth and the milk. Return the saucepan to the heat, bring to a boil stirring constantly, reduce heat and simmer for about 5 minutes stirring occasionally with the spoon, until the sauce thickens. Add salt and pepper.

3

Set the oven rack in the lower third of the oven. Preheat the oven to 375°F.

4

Combine vegetables, chicken and sauce and pour into four (2 cups) casserole dishes.

5

In a bowl, mix the mozzarella and breadcrumbs and sprinkle this mixture over the gratins.

6

Bake 30 Minutes or until cheese is lightly browned. Let stand 5 to 10 minutes before serving.

Chicken Gratins Recipe

 

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