Chicken Pot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,068 cal. | (51 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.7 mg | (181 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 860 mg | (22 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 35.8 g | |||
| Uric acid | 289 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the crust:
- 400 grams Pastry flour
- 200 grams butter
- salt
- 1 egg
- For the filling:
- 2 Chicken breasts
- 2 carrots
- 2 shallots
- lemons (zest)
- 50 milliliters dry white wine
- 150 grams frozen Peas
- 200 milliliters chicken stock
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 egg yolk
Preparation steps
For the filling: Rinse the chicken breasts, pat dry and cut into small pieces. Peel the carrots and dice or cut into slices. Peel and finely chop the shallots. Thaw the peas.
Melt the butter in a pan and lightly sauté the shallot with the lemon zest. Add the chicken breast and carrots and cook while stirring. Add the flour all at once. Stir everything vigorously until all the flour has been absorbed. While stirring, pour in the white wine. Gradually add the chicken stock. Stir constantly to ensure there are no lumps. Add the peas and cook covered for about 3-4 min. Stir well once more and add the cream. Let it boil slightly and season with salt, pepper and nutmeg.
For the crust: Sift the flour into a bowl and make a well in the center. Add the butter in small pieces into the well. Add the salt, egg and 2 tablespoons of water and quickly knead. Shape the dough into a ball and wrap with plastic cling. Refrigerate for about 2 hours.
On a floured work surface, roll out the dough approximately 3 mm thick (approximately 1/8 inch). Cut out 4 circles each about 10 cm in diameter (approximately 4 inches) and 13-14 circles each about 4 cm in diameter (approximately 1 1/2 inches) (depending on the side height of the ramekins, which should be 3-4 cm (approximately 1 to 1 1/2 inches)). Grease the ramekins with butter and line with the larger dough circles. Add the filling into each ramekin and cover each with the smaller dough slices. Press down the edges with a fork. Mix the egg yolk with 1 tablespoon of water. Brush the pies with a little egg yolk as desired.
Bake in a preheated oven (convection oven 160°C (approximately 205°F) for 45 minutes. Remove and cool slightly. Serve with a fresh mixed salad.
