Individual Chicken Pot Pies

Name: Individual Chicken Pot Pies
Total time: 1 h
Yield: 4
Ingredients: 0.25 cup butter; 2 tablespoons All purpose flour; 1 cup hot chicken stock; 1 cup button Mushrooms (sliced); 4 tablespoons cream (18% fat); 2.333 cups canned Sweet corn (drained); 3.25 cups diced, cooked chicken; 4 teaspoons freshly chopped thyme; salt; peppers; 18 ounces Puff pastry; 1 egg yolk (beaten); 1 tablespoon Mustard seed

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

1 hr

Preparation

Calories:

1170

calories

Calories

How many calories can I eat?

Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	1,170 kcal	(56 %)
Protein	50.39 g	(51 %)
Fat	72.08 g	(62 %)
Carbohydrates	82.06 g	(55 %)
Sugar added	0 g	(0 %)
Roughage	2.76 g	(9 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	202.53 mg	(25,316 %)
Vitamin D	0.38 μg	(2 %)
Vitamin E	1.68 mg	(14 %)
Vitamin B₁	0.66 mg	(66 %)
Vitamin B₂	0.68 mg	(62 %)
Niacin	31.42 mg	(262 %)
Vitamin B₆	0.76 mg	(54 %)
Folate	125 μg	(42 %)
Pantothenic acid	1.69 mg	(28 %)
Biotin	2.28 μg	(5 %)
Vitamin B₁₂	0.57 μg	(19 %)
Vitamin C	7.78 mg	(8 %)
Potassium	508.14 mg	(13 %)
Calcium	60.54 mg	(6 %)
Magnesium	64.75 mg	(22 %)
Iron	5.58 mg	(37 %)
Iodine	8.64 μg	(4 %)
Zinc	2.36 mg	(30 %)
Saturated fatty acids	24.51 g
Cholesterol	197.33 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

cakes

Ingredients: ¼ cup
butter; 2 tablespoons
All purpose flour; 1 cup
hot chicken stock; 1 cup
button Mushrooms (sliced); 4 tablespoons
cream (18% fat); 2.333 cups
canned Sweet corn (drained); 3 ¼ cups
diced, cooked chicken; 4 teaspoons
freshly chopped thyme; salt; peppers; 18 ounces
Puff pastry; 1
egg yolk (beaten); 1 tablespoon
Mustard seed

print shopping list

Preparation steps

Preheat the oven to 220°C (200° fan) 425°F gas 7.

Melt half the butter in a pan. Whisk in the flour and cook, whisking constantly, until bubbling. Whisk in the stock and bring to a boil. Cook for 2-3 minutes, then remove from the heat and allow to cool for 5 minutes.

Heat the remaining butter in a frying pan and cook the mushrooms for 5-7 minutes until lightly browned and tender.

Whisk the cream into the thickened mixture and stir in the mushrooms, sweetcorn, chicken and thyme. Season to taste with salt and pepper. Spoon into 4 individual pie dishes.

Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes.

Dampen the pie dish rims with a little water and cover with the pastry lids, leaving an overhang of 2.5cm|1" around the edge of the dishes. Press together to seal. Brush with egg yolk and sprinkle with mustard seeds. Cut a hole in the top of the pies to allow the steam to escape.

Bake for about 25 minutes until the pastry is crisp and golden.