Chicken and Vegetable Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,727 cal. | (225 %) | ||
| Protein | 287 g | (293 %) | ||
| Fat | 316 g | (272 %) | ||
| Carbohydrates | 188 g | (125 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.7 g | (56 %) |
| Vitamin A | 3.7 mg | (463 %) | ||
| Vitamin D | 14.1 μg | (71 %) | ||
| Vitamin E | 18.6 mg | (155 %) | ||
| Vitamin K | 98.8 μg | (165 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 148.2 mg | (1,235 %) | ||
| Vitamin B₆ | 5.2 mg | (371 %) | ||
| Folate | 531 μg | (177 %) | ||
| Pantothenic acid | 14.9 mg | (248 %) | ||
| Biotin | 106.9 μg | (238 %) | ||
| Vitamin B₁₂ | 11.7 μg | (390 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 4,471 mg | (112 %) | ||
| Calcium | 1,363 mg | (136 %) | ||
| Magnesium | 403 mg | (134 %) | ||
| Iron | 19.2 mg | (128 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 21.1 mg | (264 %) | ||
| Saturated fatty acids | 177.6 g | |||
| Uric acid | 1,746 mg | |||
| Cholesterol | 2,280 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 150 grams butter
- 1 egg
- 1 tsp salt
- butter (for the baking dish)
- For the filling
- 4 Chicken breasts (120 grams each or approximately 4 oz)
- 250 grams Pumpkin (peeled and seeded, such as Hokkaido)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 250 milliliters Whipped cream
- 100 grams Peas (frozen)
- 4 eggs
- 100 grams grated Cheese (such as Emmentaler)
- 100 grams Sour cream
Preparation steps
Mix the flour, butter, egg, and salt until combined, form into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat the convection oven to 180°C (approximately 350°F).
Rinse the chicken breasts, pat dry and cut into small pieces. Cut the pumpkin flesh into cubes. Peel the shallot and garlic and chop finely. Sauté together in hot oil until translucent. Add the chicken and pumpkin and cook until golden brown, 2-3 minutes. Season with salt and pepper and remove from the pan. Deglaze the pan drippings with cream, add the peas and allow to cool. In a bowl, mix the eggs with the cheese and sour cream. Pour in the cream from the pan and season with salt and pepper.
Roll out the dough, place in the buttered baking dish and form an edge. Pour the chicken mixture into the baking dish and then add the egg mixture.
Bake in the oven until golden brown, about 45 minutes. Serve while still hot or lukewarm.
