Chicken Pot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 970 cal. | (46 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 35.9 mg | (299 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,148 mg | (29 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 460 mg | |||
| Cholesterol | 451 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the filling
- 4 Chicken breasts (each around 120 grams) (approximately 4 ounces)
- 500 milliliters Vegetable broth
- 3 carrots
- 200 grams Peas (frozen)
- 1 onion
- 1 garlic clove
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- 2 Tbsps freshly chopped parsley
- 1 egg yolk
- salt
- freshly ground peppers
- 1 splash lemon juice
- 2 Tbsps melted butter (for greasing and brushing)
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 120 grams cold butter
- 2 egg yolks
- Pastry flour (for dusting)
Preparation steps
For the dough: Combine the flour, salt, butter and egg yolks with 1-2 tablespoons cold water and knead until smooth. Chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F) convection.
For the filling: Rinse the chicken, pat dry and poach in the broth, covered, for about 15 minutes. Remove and let cool. Peel the carrots, halve lengthwise and cut into slices. Thaw the peas. Peel the onion and garlic and finely chop.
Heat the oil and butter in a saucepan. Sauté the onion and garlic until translucent. Sprinkle in the flour and sauté briefly. Stir in about 200 ml (approximately 3/4 cup) broth and simmer for 3-5 minutes, until slightly creamy. Remove from the heat. Cut the chicken breasts into strips and mix into the sauce along with the parsley, egg yolk and peas and carrots. Season with salt, pepper and lemon juice. Add broth, if necessary.
Roll out the dough on a floured work surface and cut out 2 large discs. Use 1 to the line a buttered pie dish or gratin dish, fill with the chicken and vegetable mixture and top with the remaining disc, pressing to seal the edges. Make 2-3 slashes in the lid, brush with the remaining butter and bake until golden brown, about 50 minutes. Remove from the oven, let cool slightly and serve while still hot.
