Chicken Pot Pie

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Chicken Pot Pie
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Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
970
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie970 cal.(46 %)
Protein64 g(65 %)
Fat46 g(40 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A1.8 mg(225 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.5 mg(38 %)
Vitamin K48 μg(80 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin35.9 mg(299 %)
Vitamin B₆1.4 mg(100 %)
Folate136 μg(45 %)
Pantothenic acid3.2 mg(53 %)
Biotin22.6 μg(50 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C17 mg(18 %)
Potassium1,148 mg(29 %)
Calcium107 mg(11 %)
Magnesium101 mg(34 %)
Iron5.2 mg(35 %)
Iodine16 μg(8 %)
Zinc4 mg(50 %)
Saturated fatty acids24.8 g
Uric acid460 mg
Cholesterol451 mg
Complete sugar7 g

Ingredients

for
4
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)
How healthy are the main ingredients?
parsleyChicken breastcarrotoniongarlic clovesalt

Preparation steps

1.

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.

2.

Preheat the oven to 180°C (approximately 350°F) convection.

3.

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.

4.

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. 

5.

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.