Savory Chicken Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,636 cal. | (173 %) | ||
| Protein | 170 g | (173 %) | ||
| Fat | 255 g | (220 %) | ||
| Carbohydrates | 168 g | (112 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 23.9 mg | (199 %) | ||
| Vitamin K | 137.6 μg | (229 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 80 mg | (667 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 8.5 mg | (142 %) | ||
| Biotin | 76.7 μg | (170 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 2,498 mg | (62 %) | ||
| Calcium | 1,079 mg | (108 %) | ||
| Magnesium | 224 mg | (75 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 142.3 g | |||
| Uric acid | 834 mg | |||
| Cholesterol | 1,690 mg | |||
| Complete sugar | 19 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 1 pinch salt
- 100 grams cold butter
- 1 egg
- For the filling
- 400 grams Chicken breasts
- 1 handful Basil
- 1 handful parsley
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- salt
- peppers
- 250 milliliters Whipped cream
- 3 eggs
- 100 grams Crème fraiche
- 75 grams grated Cheese
Preparation steps
Mix flour and salt together on a flat work surface. Form a mound and make a well in the center. Cut cold butter into flour mixture, break egg into well and knead well. Once smooth, form a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Roll dough out on a floured surface and line greased pie dish with it, pushing up sides and removing excess to form a crust. Rinse chicken breasts, pat dry and cut into strips. Rinse herbs, shake dry and chop. Peel shallot and garlic and finely chop. Saute in hot oil until translucent. Add chicken, cook briefy, season with salt and pepper and remove from heat. Add herbs and leave to cool. Whisk eggs, creme fraiche and cheese. Mix in chicken and herb mixture. Season with salt and pepper. Pour over crust and bake until golden brown, about 40-45 minutes. Cut and serve.
