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

Hearty Vegetable and Chicken Pot Pie
A comforting and nutritious pot pie filled with seasonal vegetables and tender chicken.
Hearty Vegetable and Chicken Pot Pie

To provide a balanced meal with a good mix of protein, carbohydrates, and vegetables, supporting recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 150
    g
     potato
  • 50
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 250
    ml
     chicken broth
  • 30
    g
     flour
  • 100
    ml
     milk
  • 100
    g
     puff pastry
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Hearty Vegetable and Chicken Pot Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Dice the chicken breast and season with salt and pepper.
  3. Heat olive oil in a pan over medium heat. Add chicken and cook until browned.
  4. Add chopped onion and minced garlic to the pan. Sauté until onion is translucent.
  5. Add diced carrot, potato, and peas. Cook for another 5 minutes.
  6. Sprinkle flour over the mixture and stir well.
  7. Gradually add chicken broth and milk, stirring constantly until the sauce thickens.
  8. Add thyme and adjust seasoning with salt and pepper.
  9. Transfer the mixture to a baking dish.
  10. Roll out puff pastry and cover the dish. Trim excess pastry and seal edges.
  11. Make a few slits on top to allow steam to escape.
  12. Bake for 25-30 minutes or until the pastry is golden brown.
  13. Let it cool slightly before serving.
Nutrition Per Serving 800 g Per 100g
Energy 600 kcal 75 kcal
Protein 40 g 5.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 25 g 3.1 g
  • 200
    g
     chicken breast
  • 100
    g
     carrot
  • 150
    g
     potato
  • 50
    g
     peas
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 250
    ml
     chicken broth
  • 30
    g
     flour
  • 100
    ml
     milk
  • 100
    g
     puff pastry
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Dice the chicken breast and season with salt and pepper.

Heat olive oil in a pan over medium heat. Add chicken and cook until browned.

Add chopped onion and minced garlic to the pan. Sauté until onion is translucent.

Add diced carrot, potato, and peas. Cook for another 5 minutes.

Sprinkle flour over the mixture and stir well.

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

Add thyme and adjust seasoning with salt and pepper.

Transfer the mixture to a baking dish.

Roll out puff pastry and cover the dish. Trim excess pastry and seal edges.

Make a few slits on top to allow steam to escape.

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

Let it cool slightly before serving.

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