Individual Chicken Pot Pies

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Individual Chicken Pot Pies
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1170
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie1,170 kcal(56 %)
Protein50.39 g(51 %)
Fat72.08 g(62 %)
Carbohydrates82.06 g(55 %)
Sugar added0 g(0 %)
Roughage2.76 g(9 %)
Vitamin A202.53 mg(25,316 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.66 mg(66 %)
Vitamin B₂0.68 mg(62 %)
Niacin31.42 mg(262 %)
Vitamin B₆0.76 mg(54 %)
Folate125 μg(42 %)
Pantothenic acid1.69 mg(28 %)
Biotin2.28 μg(5 %)
Vitamin B₁₂0.57 μg(19 %)
Vitamin C7.78 mg(8 %)
Potassium508.14 mg(13 %)
Calcium60.54 mg(6 %)
Magnesium64.75 mg(22 %)
Iron5.58 mg(37 %)
Iodine8.64 μg(4 %)
Zinc2.36 mg(30 %)
Saturated fatty acids24.51 g
Cholesterol197.33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼ cup
2 tablespoons
1 cup
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
18 ounces
1
egg yolk (beaten)
1 tablespoon
How healthy are the main ingredients?
Mushroomchickenthymesalt

Preparation steps

1.
Preheat the oven to 220°C (200° fan) 425°F gas 7.
2.
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.
3.
Heat the remaining butter in a frying pan and cook the mushrooms for 5-7 minutes until lightly browned and tender.
4.
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.
5.
Divide the pastry into quarters. Roll out each piece on a floured surface, slightly larger than the pie dishes.
6.
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.
7.
Bake for about 25 minutes until the pastry is crisp and golden.