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Puff Pastry Chicken Pot Pies

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Puff Pastry Chicken Pot Pies
288
calories
Calories
0
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easy
Difficulty
15 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat19.65 g
Saturated Fat Acids10.67 g
Protein15.24 g
Roughage0.49 g
Sugar added0 g
Calorie288
1 serving contains
Calories288
Protein/g15.24
Fat/g19.65
Saturated fatty acids/g10.67
Carbohydrates/g10.56
Added sugar/g0
Roughage/g0.49
Cholesterol/mg116.68
Vitamin A/mg172.19
Vitamin D/μg0.71
Vitamin E/mg2
Vitamin B₁/mg0.08
Vitamin B₂/mg0.29
Niacin/mg4.95
Vitamin B₆/mg0.17
Folate/μg37.95
Pantothenic acid/mg0.67
Biotin/μg0.21
Vitamin B₁₂/μg0.51
Vitamin C/mg2.09
Potassium/mg221.49
Calcium/mg236
Magnesium/mg12.88
Iron/mg0.81
Iodine/μg20
Zinc/mg0.58

Recipe author: EAT SMARTER
Ingredients
Preparation

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)
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Preparation steps

Step 1/3
Peel and finely chop the garlic. Halve the leek lengthwise, trim and cut into thin half-rings.
Step 2/3
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.
Step 3/3
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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