Chicken Pie with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 42.3 μg | (71 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 35.2 mg | (293 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Chicken breasts (about 140 grams)
- 300 milliliters Vegetable broth
- 1 stalk Leeks
- 1 carrot
- 200 grams button Mushroom
- 1 garlic clove
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 2 egg yolks
- 200 grams Puff pastry dough
Preparation steps
Rinse the chicken breasts, pat dry and cook covered for 15 minutes over low heat in hot vegetable broth. Remove and let cool.
Rinse the leek, cut into quarters lengthwise, and cut crosswise into strips. Peel the carrot and dice. Trim the mushrooms, put four pieces aside and cut the rest into slices. Peel the garlic and chop finely.
For the vegetable sauce, heat oil and butter in a pan and saute the leek, garlic and mushrooms in it for about 5 minutes on low heat while stirring. Add the carrots, sprinkle the flour over, and saute briefly with stirring. Stir in the cream (up to 2 tablespoons) and pour 100 ml (approximately ½ cup) of the vegetable broth (in which chicken breasts were cooked) gradually. Bring to a boil, season with salt and pepper, and remove from heat. Stir in the thyme. Remove from the heat and stir in 1 egg yolk.
Cut the cooked chicken breasts into strips and add to the vegetable sauce.
Fill the chicken and vegetable sauce (about 350-400 ml) (approximately 1¾-2 cups) into the greased ramekins.
Roll the puff pastry (if necessary, roll about 4 mm thin) into four squares, and cut slightly larger than the molds. Cover the filled ramekins with the puff pastry squares. Press well all around the edges. Carve in the middle of each ramekin and place a mushroom over it.
Whisk the remaining egg yolks with the remaining cream, pour into the cavity of the puff and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 30 minutes.
