Individual Creamy Chicken Puff Pastry Pies

0
Average: 0 (0 votes)
(0 votes)
Individual Creamy Chicken Puff Pastry Pies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
740
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie740 kcal(35 %)
Protein36.41 g(37 %)
Fat49.18 g(42 %)
Carbohydrates38.38 g(26 %)
Sugar added0 g(0 %)
Roughage3.08 g(10 %)
Vitamin A1,076.27 mg(134,534 %)
Vitamin D0.93 μg(5 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.47 mg(43 %)
Niacin21.66 mg(181 %)
Vitamin B₆0.75 mg(54 %)
Folate96.82 μg(32 %)
Pantothenic acid1.56 mg(26 %)
Biotin5.24 μg(12 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C17.95 mg(19 %)
Potassium510.96 mg(13 %)
Calcium104.3 mg(10 %)
Magnesium58.81 mg(20 %)
Iron3.64 mg(24 %)
Iodine21.19 μg(11 %)
Zinc1.88 mg(24 %)
Saturated fatty acids20.52 g
Cholesterol246.38 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Chicken breasts (approx. 140 g each)
1.333 cups
vegetable stock (approx.)
1 tablespoon
1 tablespoon
1
Leek (quartered lengthways and sliced)
2
carrots (sliced)
1
zucchini (chopped)
cup
peas (frozen)
1 clove
garlic (chopped)
1 tablespoon
cup
cream (35% fat content)
1 teaspoon
dried thyme
2
4 leaves
Puff pastry (frozen, approx, 10x10 cm each)
How healthy are the main ingredients?
Chicken breastLeekcarrotzucchinigarlicthyme

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Place the chicken breasts in a pan and pour over the hot stock. Cover and cook for 15 minutes, remove from the pan and let cool, reserving the stock.
3.
Heat the oil and butter in a pan. Fry the leek and garlic over a low heat for 2-4 minutes. Add the carrots, courgette and peas, sprinkle over the flour and cook briefly, stirring.
4.
Gradually stir in the cream, reserving 2 tbsp and approx. 100 ml of the reserved stock. Season with salt and ground black pepper and remove from the heat.
5.
Slice the chicken breasts and add to the slightly thickened leek sauce. Add the thyme. Stir in 1 egg yolk.
6.
Cut the puff pastry into four circles to fit the pie dishes. Spoon the chicken and vegetable mixture into the oven-proof pie dishes and cover each with a puff pastry lid. Press the edges down well and cut a few slits in the pastry. Mix the remaining cream and the second egg yolk and brush the tops of the pies with this mixture.
7.
Cook the chicken pot pies on the middle shelf for approx. 30 minutes until golden brown.