Chicken Pot Pie

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Chicken Pot Pie
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
923
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie923 cal.(44 %)
Protein28.82 g(29 %)
Fat46.28 g(40 %)
Carbohydrates100.81 g(67 %)
Sugar added0 g(0 %)
Roughage5.15 g(17 %)
Vitamin A150.91 mg(18,864 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.97 mg(25 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.36 mg(33 %)
Niacin5.58 mg(47 %)
Vitamin B₆0.19 mg(14 %)
Folate127.24 μg(42 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C8.93 mg(9 %)
Potassium238.24 mg(6 %)
Calcium74.72 mg(7 %)
Magnesium35.76 mg(12 %)
Iron11.93 mg(80 %)
Iodine13.2 μg(7 %)
Zinc0.76 mg(10 %)
Saturated fatty acids10.64 g
Cholesterol71.99 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Sesame seedsTarragonLeeksaltegg

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.