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Puff Pastry Chicken Pot Pies

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Puff Pastry Chicken Pot Pies
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
288
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie288 kcal(14 %)
Protein15.24 g(16 %)
Fat19.65 g(17 %)
Carbohydrates10.56 g(7 %)
Sugar added0 g(0 %)
Roughage0.49 g(2 %)
Vitamin A172.19 mg(21,524 %)
Vitamin D0.71 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.95 mg(41 %)
Vitamin B₆0.17 mg(12 %)
Folate37.95 μg(13 %)
Pantothenic acid0.67 mg(11 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.51 μg(17 %)
Vitamin C2.09 mg(2 %)
Potassium221.49 mg(6 %)
Calcium236 mg(24 %)
Magnesium12.88 mg(4 %)
Iron0.81 mg(5 %)
Iodine20 μg(10 %)
Zinc0.58 mg(7 %)
Saturated fatty acids10.67 g
Cholesterol116.68 mg
Author of this recipe:

Ingredients

for
6
servings
1 packet
ready-rolled Puff pastry (chilled)
1
Roast chicken
7 ounces
button Mushrooms
1
2 cloves
cup
2
5 ounces
2 tablespoons
butter (for the basins)

Preparation steps

1.
Peel and finely chop the garlic. Halve the leek lengthwise, trim and cut into thin half-rings.
2.
Heat the butter and sweat the leek and garlic until the liquid has evaporated. Set aside. Skin and bone the chicken, chop the meat and add to the leek and garlic. Mix well.
3.
Whisk together the sour cream, cheese and eggs, season with salt and pepper and mix with the chicken and leek mixture. Butter 4-6 small basins and divide the mixture between them. Cut the puff pastry into small squares and arrange attractively on top of the filling. Bake in a preheated oven (180°C) for 25-30 minutes, until golden brown. Serve hot.
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