CHicken Pie with Mushrooms and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 295.7 μg | (493 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 30.2 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 11 g |
Ingredients
- In addition
- 1 Broccoli
- For the filling
- 350 grams button Mushroom
- 2 stalks Leeks
- 3 Tbsps butter
- freshly ground peppers
- 200 milliliters Whipped cream
- 300 milliliters Crème fraiche
- 1 egg yolk
Preparation steps
For the dough: mix flour with 1/2 teaspoon of salt. Combine approximately 1/3 of flour mixture with 40 ml (approximately 1/6 cup) of cold water. Cut margarine into small flakes and crumble with remaining flour mixture. Combine both mixtures and knead to a smooth dough. Wrap in plastic wrap and refrigerate for about 45 minutes.
For the filling: rinse chicken and pat dry, chop. Clean mushrooms and cut into small pieces. Clean leeks, cut into rings and rinse in a colander.
Heat butter in a saucepan and brown chicken on all sides. Add leeks and mushrooms and saute together. Season with salt and pepper. Add cream and creme fraiche, simmer for about 10 minutes on low heat.
Spread chicken mixture in a baking dish. Whisk egg yolks with 2 tablespoons of water and brush the edges of the pan with it. Roll out dough on a floured surface and cover pan with it, press the edges well. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown.
Rinse broccoli and divide into florets. Cook in boiling salted water, covered, for about 3-5 minutes. Serve broccoli with chicken pie.
