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Hearty Chicken and Vegetable Pot Pie
Hearty Chicken and Vegetable Pot Pie

Hearty Chicken and Vegetable Pot Pie
A comforting and nostalgic chicken pot pie with a flaky crust and rich filling.
Hearty Chicken and Vegetable Pot Pie

Provides a balanced meal with protein, carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 100
    g
     peas
  • 150
    g
     potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 250
    ml
     chicken broth
  • 30
    g
     flour
  • 30
    g
     butter
  • 100
    ml
     milk
  • 150
    g
     puff pastry
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Hearty Chicken and Vegetable Pot Pie
Instructions:
  1. Preheat oven to 200°C.
  2. Dice chicken breast and season with salt and pepper.
  3. In a large pan, melt butter over medium heat. Add diced onion and minced garlic, sauté until translucent.
  4. Add chicken pieces and cook until browned.
  5. Stir in flour and cook for another minute.
  6. Gradually add chicken broth and milk, stirring constantly until the mixture thickens.
  7. Add diced carrots, peas, and potatoes. Cook for about 10 minutes until vegetables are tender.
  8. Transfer the mixture to a baking dish.
  9. Roll out puff pastry and cover the top of the dish. Trim excess pastry and crimp edges to seal.
  10. Make a few slits on top of the pastry to allow steam to escape.
  11. Bake in preheated oven for 25-30 minutes or until the pastry is golden brown.
  12. Let it cool slightly before serving.
Nutrition Per Serving 1134 g Per 100g
Energy 1402 kcal 124 kcal
Protein 80 g 7.1 g
Fibre 10 g 0.9 g
Salt 2 g 0.2 g
Sugar 12 g 1.1 g
Carbohydrates 140 g 12.3 g
Fat 70 g 6.2 g
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 100
    g
     peas
  • 150
    g
     potato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 250
    ml
     chicken broth
  • 30
    g
     flour
  • 30
    g
     butter
  • 100
    ml
     milk
  • 150
    g
     puff pastry
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice chicken breast and season with salt and pepper.

In a large pan, melt butter over medium heat. Add diced onion and minced garlic, sauté until translucent.

Add chicken pieces and cook until browned.

Stir in flour and cook for another minute.

Gradually add chicken broth and milk, stirring constantly until the mixture thickens.

Add diced carrots, peas, and potatoes. Cook for about 10 minutes until vegetables are tender.

Transfer the mixture to a baking dish.

Roll out puff pastry and cover the top of the dish. Trim excess pastry and crimp edges to seal.

Make a few slits on top of the pastry to allow steam to escape.

Bake in preheated oven for 25-30 minutes or until the pastry is golden brown.

Let it cool slightly before serving.

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