Individual Chicken Pot Pies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 871 cal. | (41 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 462 mg | |||
| Cholesterol | 317 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the Chicken Pie
- 4 Chicken breasts (about 120 g)
- 300 milliliters Vegetable broth
- 1 sm stalk Leeks
- 2 carrots
- 1 yellow Bell pepper
- 150 grams Peas (frozen)
- 1 garlic clove
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 milliliters Whipped cream
- salt
- peppers (freshly ground)
- 1 tsp dried thyme
- 1 egg yolk
- For the Buttermilk Biscuits
- 115 grams cold butter
- 125 grams Pastry flour
- 1 tsp salt
- 1 tsp Baking powder
- 1 tsp baking soda
- 200 milliliters Buttermilk
- Pastry flour (for working)
Preparation steps
Rinse the chicken breasts, pat dry and cook covered for 15 minutes at low heat in the hot broth. Remove and let cool. Rinse the leek, quarter lengthwise and cut crosswise into strips. Peel the carrots, and dice finely. Rinse, trim and chop the peppers finely. Thaw the peas. Peel and chop the garlic.
Heat the oil and butter in a pan. Add the leeks and garlic and saute 2-4 minutes on low heat. Add the carrots, peppers and peas. Add the the flour and stir until coated. Add the cream (up to 2 tablespoons) and stir in 100 ml (approximately 3 ounces) of chicken broth gradually, boil, season with salt and pepper and remove from heat. Cut the chicken breasts into cubes and add the thyme into the sauce. Remove from the heat, stir in the egg yolks and season with salt and pepper. Fill ovenproof serving ramekins with the chicken and vegetable mixture.
Preheat the oven to 200°C (approximately 400°F). Cut the cold butter into small cubes. Mix the flour with the salt, baking powder and baking soda in a bowl. Add the butter and mix with your hands until the mixture resembles crumbs. Form a well and pour in 150 ml buttermilk. Knead into a sticky dough. If necessary add more buttermilk. Roll out the dough on a well floured surface. Fold again and roll out. Repeat this process 6-8 times. Roll dough to about 3 cm (approximately 1 inch) thick and cut out circles of approximately 5 cm (approximately 2 inches) in diameter. Set the circles on the pies and spread remaining buttermilk on top. Bake on the middle rack until golden brown, about 30 minutes.
