Classic Pot Pies with Chicken Filling

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Classic Pot Pies with Chicken Filling
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Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
928
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie928 kcal(44 %)
Protein34.92 g(36 %)
Fat62.34 g(54 %)
Carbohydrates48.98 g(33 %)
Sugar added0 g(0 %)
Roughage0.74 g(2 %)
Vitamin A110.53 mg(13,816 %)
Vitamin D0.92 μg(5 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.49 mg(45 %)
Niacin21.35 mg(178 %)
Vitamin B₆0.6 mg(43 %)
Folate96.65 μg(32 %)
Pantothenic acid0.99 mg(17 %)
Biotin2.11 μg(5 %)
Vitamin B₁₂0.72 μg(24 %)
Vitamin C4.06 mg(4 %)
Potassium397.13 mg(10 %)
Calcium47.27 mg(5 %)
Magnesium48.74 mg(16 %)
Iron3.61 mg(24 %)
Iodine18 μg(9 %)
Zinc1.7 mg(21 %)
Saturated fatty acids18.02 g
Cholesterol138.91 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
1 cup Bacon (chopped)
1 onion (finely chopped)
1 clove garlic (crushed)
1 tablespoon all-purpose flour (plus extra for dusting)
2 cups Cooked chicken (chopped)
cup dry white wine
1 cup chicken stock
1 tablespoon freshly chopped thyme
¼ cup cream (48% fat)
13 ounces Puff pastry
1 egg (beaten)
How healthy are the main ingredients?
olive oiloniongarlicchickenthymeegg

Preparation steps

1.
Heat the oil in a large pan and fry the bacon for 5 minutes until starting to crisp. Remove with a slotted spoon.
2.
Add the onions to the pan and cook for 5-8 minutes until soft. Add the garlic and cook for 2 minutes.
3.
Return the bacon to the pan, stir in the flour and cook for 1 minute, then add the chicken, wine, stock and thyme. Season to taste with salt and pepper. Cover and simmer for 15 minutes. Set aside to cool.
4.
Heat the oven to 200°C (180°C fan), 400°F gas 6.
5.
Stir the cream into the chicken mixture.
6.
Divide the mixture between 4 x 250ml|1 cup pie dishes.
7.
Roll out the pastry on a lightly floured surface and cut out 4 rounds to fit each pie dish, reserving the trimmings.
8.
Brush the edges of each pie dish with some beaten egg, then cover with the pastry rounds.
9.
Brush with more egg, make a slit in the centre for the steam to escape, then decorate with the trimmings.
10.
Bake for about 30 minutes until golden brown.