Chicken and Vegetable Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,666 cal. | (79 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 115 g | (99 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 62.3 μg | (104 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 36.3 mg | (303 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,335 mg | (33 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 69.5 g | |||
| Uric acid | 497 mg | |||
| Cholesterol | 561 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 4 slices Puff pastry dough (frozen, each about 10x10 cm)
- 4 Chicken breasts (each about 140 g)
- 300 milliliters Vegetable broth
- 1 stalk Leeks
- 2 carrots
- 1 Zucchini
- 100 grams Peas (frozen)
- 1 garlic clove
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Whipped cream
- salt
- peppers (ground)
- 1 tsp dried thyme
- 2 egg yolks
Preparation steps
Thaw the puff pastry.
Preheat the oven to 200°C (approximately 400ºF).
Rinse the chicken breasts, pat dry and cook, covered, for 15 minutes on a low heat in the hot broth. Remove and let cool.
Rinse the leek, quarter lengthwise and cut crosswise into strips. Peel the carrots and cut into slices. Rinse and trim the zucchini and cut into cubes. Thaw the peas. Peel and chop the garlic.
Heat the oil and butter in a pan. Fry the leeks and garlic for 2-4 minutes on a low heat. Add the carrots, zucchini and peas, and sprinkle the flour over. Sweat briefly while stirring.
Add the cream (up to 2 tablespoons) and gradually stir in 100 ml of chicken broth (approximately 1/2 cup). Boil, season with salt and pepper and remove from the heat.
Cut the chicken breasts into strips and add, along with the thyme, to the slightly creamy vegetable sauce. Remove from the heat and stir in 1 egg yolk.
In ovenproof serving ramekins, divide the chicken and vegetable mass (about 400 ml / 1 1/2 cups in each).
From the (if necessary slightly rolled) puff pastry, cut out 4 circles (just under 1 cm / 1/2 inch) larger than the ramekins). Place over the chicken and vegetable mixture and press firmly on the edges to seal. Prick the top a few times with a fork.
Whisk the remaining egg yolks with the remaining cream and glaze the top of the puff pastry.
Bake the chicken pot pies for about 30 minues until golden brown on the middle shelf of the oven.
