Chicken Pot Pie
(1 vote)
(1 vote)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
923
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 923 cal. | (44 %) | ||
| Protein | 28.82 g | (29 %) | ||
| Fat | 46.28 g | (40 %) | ||
| Carbohydrates | 100.81 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.15 g | (17 %) |
more nutritional values
| Vitamin A | 150.91 mg | (18,864 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 2.97 mg | (25 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 5.58 mg | (47 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 127.24 μg | (42 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 0.93 μg | (2 %) | ||
| Vitamin B₁₂ | 0.29 μg | (10 %) | ||
| Vitamin C | 8.93 mg | (9 %) | ||
| Potassium | 238.24 mg | (6 %) | ||
| Calcium | 74.72 mg | (7 %) | ||
| Magnesium | 35.76 mg | (12 %) | ||
| Iron | 11.93 mg | (80 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 0.76 mg | (10 %) | ||
| Saturated fatty acids | 10.64 g | |||
| Cholesterol | 71.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp vegetable oil
- 3 Millet flakes
- 275 grams Deli ham
- 175 grams button Mushroom
- 3 Leeks
- 2 Tbsps Tarragon
- salt (pepper)
- 2 Tbsps Cornmeal
- 150 milliliters Cider
- 300 grams Mushroom cream soup (canned)
- 350 grams Puff pastry dough
- 1 egg
- 1 Tbsp Sesame seeds
Preparation steps
1.
Rinse and trim the leeks, cut into small pieces. Cut the mushrooms into thin slices. Cut the chicken breasts into bite-size pieces.
2.
Heat the oil in a pan. Add poultry, leeks and mushrooms and season well with tarragon, salt and pepper. Blend the corn flour with a little cider until smooth. Add mushroom soup, cider and corn flour to poultry mixture, stir well and bring to a boil.
3.
Preheat the oven to 200°C. Put the chicken and leek stuffing in a baking dish and cover with the rolled out pastry, firmly pressing the edges. Brush the puff pastry with egg. Bake until golden brown, 25-30 minutes.
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