Chicken Pot Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,783 cal. | (133 %) | ||
| Protein | 158 g | (161 %) | ||
| Fat | 176 g | (152 %) | ||
| Carbohydrates | 144 g | (96 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 97.6 mg | (813 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 12.1 mg | (202 %) | ||
| Biotin | 85.4 μg | (190 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 2,930 mg | (73 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 230 mg | (77 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 105.2 g | |||
| Uric acid | 1,141 mg | |||
| Cholesterol | 1,351 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 onions
- 1 garlic clove
- 9 ozs button Mushroom
- 18 ozs Chicken breasts
- 14 ozs Puff pastry dough
- 5 tsps butter
- salt
- peppers
- 2 Tbsps Pastry flour
- 6 ozs Whipped cream
- 2 egg yolks
Preparation steps
Peel onions and garlic and finely chop. Rinse mushrooms, pat dry and cut into slices. Rinse chicken breasts, pat dry and cut crosswise into thin strips.
Cut puff pastry into two circles. Make one the same size as your pie dish and one slightly larger.
Heat butter in a pan and saute onions and garlic for 2-4 minutes, or until translucent. Add mushrooms and cook for another 2 minutes, stirring over high heat. Season well with salt and pepper. Mix flour with cream and reserve 2 tablespoons. Mix remaining cream mixture into pan and briefly simmer. Add chicken and bring to a boil. Remove pan from heat, cool lightly and then stir in 1 beaten egg yolk. Preheat oven to approximately 425°F.
Line pie pan with baking paper. Press larger pastry circle into pan, pressing up sides to form edges. Pour in cooled filling and top with second pastry circle. Press together to seal. Mix remaining egg yolk with remaining cream mixture and brush pastry. Poke pastry several times with a fork and bake until golden brown, or about 40-45 minutes. Slice and serve.
