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Autumn Vegetable and Chicken Pot Pie
Autumn Vegetable and Chicken Pot Pie

Autumn Vegetable and Chicken Pot Pie
A hearty and nutritious pot pie filled with seasonal vegetables and tender chicken.
Autumn Vegetable and Chicken Pot Pie
Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     potato
  • 100
    g
     peas
  • 50
    g
     flour
  • 500
    ml
     chicken stock
  • 200
    ml
     milk
  • 30
    g
     butter
  • 200
    g
     puff pastry
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 60 minutes
Autumn Vegetable and Chicken Pot Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Dice the chicken breast into bite-sized pieces.
  3. Heat olive oil in a pan over medium heat. Add chicken and cook until browned. Remove and set aside.
  4. In the same pan, add chopped onion, carrot, and celery. Sauté until softened.
  5. Add diced potato and peas to the pan. Cook for another 5 minutes.
  6. Stir in flour and cook for 2 minutes.
  7. Gradually add chicken stock and milk, stirring constantly until the mixture thickens.
  8. Return the chicken to the pan. Add thyme, salt, and pepper. Mix well.
  9. Transfer the mixture to a baking dish.
  10. Roll out puff pastry and cover the dish. Trim excess pastry and crimp edges to seal.
  11. Make a few slits on top of the pastry to allow steam to escape.
  12. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
  13. Let it cool slightly before serving.
Nutrition Per Serving 1500 g Per 100g
Energy 1400 kcal 93 kcal
Protein 80 g 5.3 g
Fibre 15 g 1.0 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 150 g 10.0 g
Fat 70 g 4.7 g
  • 300
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     celery
  • 200
    g
     potato
  • 100
    g
     peas
  • 50
    g
     flour
  • 500
    ml
     chicken stock
  • 200
    ml
     milk
  • 30
    g
     butter
  • 200
    g
     puff pastry
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Dice the chicken breast into bite-sized pieces.

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

In the same pan, add chopped onion, carrot, and celery. Sauté until softened.

Add diced potato and peas to the pan. Cook for another 5 minutes.

Stir in flour and cook for 2 minutes.

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

Return the chicken to the pan. Add thyme, salt, and pepper. Mix well.

Transfer the mixture to a baking dish.

Roll out puff pastry and cover 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 the preheated oven for 25-30 minutes or until the pastry is golden brown.

Let it cool slightly before serving.

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