Chicken Pie with Vegetables

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Chicken Pie with Vegetables
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Health Score:
6,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
698
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie698 kcal(33 %)
Protein35.17 g(36 %)
Fat46.84 g(40 %)
Carbohydrates33.77 g(23 %)
Sugar added0 g(0 %)
Roughage1.53 g(5 %)
Vitamin A598.07 mg(74,759 %)
Vitamin D0.39 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.37 mg(34 %)
Niacin20.51 mg(171 %)
Vitamin B₆0.63 mg(45 %)
Folate68.02 μg(23 %)
Pantothenic acid1.29 mg(22 %)
Biotin5.09 μg(11 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C5.73 mg(6 %)
Potassium357.05 mg(9 %)
Calcium86.36 mg(9 %)
Magnesium44.05 mg(15 %)
Iron3.26 mg(22 %)
Iodine20.9 μg(10 %)
Zinc1.55 mg(19 %)
Saturated fatty acids18.47 g
Cholesterol243.36 mg

Ingredients

for
4
Ingredients
4
Chicken breasts (about 140 grams)
300 milliliters
1 stalk
1
200 grams
1
1 tablespoon
1 tablespoon
1 tablespoon
200 milliliters
freshly ground Pepper
1 teaspoon
dried Thyme
2
200 grams

Preparation steps

1.

Rinse the chicken breasts, pat dry and cook covered for 15 minutes over low heat in hot vegetable broth. Remove and let cool. 

2.

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.

3.

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.

4.

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.