Chicken and Olive Pot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,434 cal. | (164 %) | ||
| Protein | 281 g | (287 %) | ||
| Fat | 179 g | (154 %) | ||
| Carbohydrates | 171 g | (114 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.4 g | (85 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 172.9 μg | (288 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 167.8 mg | (1,398 %) | ||
| Vitamin B₆ | 7 mg | (500 %) | ||
| Folate | 589 μg | (196 %) | ||
| Pantothenic acid | 13 mg | (217 %) | ||
| Biotin | 67.1 μg | (149 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 5,604 mg | (140 %) | ||
| Calcium | 513 mg | (51 %) | ||
| Magnesium | 441 mg | (147 %) | ||
| Iron | 19 mg | (127 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 14.9 mg | (186 %) | ||
| Saturated fatty acids | 93.1 g | |||
| Uric acid | 2,199 mg | |||
| Cholesterol | 1,140 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the chicken
- 1 chicken
- 1 carrot
- 150 grams Celery root
- ½ stalk Leeks
- ½ onion
- 2 bay leaves
- 3 cloves
- 1 tsp white peppercorns
- ½ tsp Juniper berries
- salt
- For the crust
- 180 grams Pastry flour
- 1 egg
- 120 grams butter
Preparation steps
For the chicken: Rinse chicken, pat dry and tie with kitchen twine.
Rinse carrot, celery and leek, peel carrot and cut all into large pieces. Cook the onion half in a frying pan with the cut-surface down until dark brown. Stud the onion with the bay leaves and cloves. Put the chicken in a large saucepan with cold water (2.5 Liters, approximately 2/3 gallon). Add the vegetables and onion. Add additional cold water until everything is well covered. Bring to a boil and gently boil for about 1.5 hours over low heat. If necessary, skim the resulting foam. After approximately 1 hour, season the broth with pepper and juniper. If necessary, pour in a little liquid.
Remove the chicken from the broth, let cool, remove the skin from the meat and detach from the bone. Then cut the meat into strips.
For the dough: Mix flour and 1 pinch of salt, heap onto a work surface, make a well in the center, add the egg and spread the butter in small pieces around the well. With your hands, rapidly knead to a smooth dough, form into a ball, wrap in plastic wrap, and let sit for 30 minutes in the refrigerator.
For the filling: Cut the bacon into strips and fry in a dry skillet until crispy. Add tomatoes, stir in the olives and capers and season with salt, pepper and oregano. Simmer for about 15 minutes over medium heat. Add the chicken, mix together and spread the mixture into a pie dish.
Preheat the oven to 180°C (approximately 360°F).
Place the dough on a floured surface, roll out to the size of the dish and place on top of the filling. Press the edges firmly to the dish and bake in preheated oven for 30-35 minutes. Remove from oven and serve.
