Recipes · American · Pies
Chicken Pot Pie
One serving has 703 kcal and 40 g protein, and at least a fifth of a woman's daily need of niacin (122%), pyridoxine (101%), selenium (90%), vitamin A (71%), phosphorus (62%) and riboflavin (59%). Ready in 63 minutes.
- Preparation: 15 min
- Cooking: 48 min
- Makes: 1 serving (481 g)
- Difficulty: Medium
- Diets: High protein
- Contains: celery, dairy, gluten, poultry
Ingredients
- 130 g Chicken breast, boneless, skinless, raw
- 40 g Carrots, raw
- 40 g Potatoes, raw
- 30 g Peas, green, frozen
- 20 g Onions, raw
- 15 g Butter, unsalted
- 15 g Flour, all-purpose
- 100 g Chicken broth
- 40 g Milk, whole
- 0.4 g Salt
- 0.2 g Black pepper
- 0.2 g Thyme, dried
- 50 g Puff pastry
Method
- Melt the butter in a pot, add the onion and carrots, and cook until softening, about 5 minutes.
- Stir in the flour and cook for 1 minute, then gradually whisk in the chicken broth and milk and simmer until thickened, 4-5 minutes.
- Add the diced raw chicken, potatoes, peas, thyme, salt and pepper, and simmer for 10 minutes until the chicken is cooked through (74°C/165°F) and the potatoes are just tender.
- Pour the filling into a pie dish or individual ramekin.
- Roll the puff pastry slightly larger than the dish, lay it over the filling, and press it to the rim; cut a small slit in the top.
- Bake at 200°C (400°F) for 25-30 minutes until the pastry is puffed and deep golden.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 703 kcal | 33% |
| Carbohydrates | 53.4 g | |
| Water | 346 mL | |
| Fiber | 4.9 g | 17% |
| Protein | 39.5 g | 82% |
| Tryptophan | 0.47 g | |
| Threonine | 1.7 g | |
| Isoleucine | 1.8 g | |
| Leucine | 3.1 g | |
| Lysine | 3.2 g | |
| Methionine | 0.93 g | |
| Cystine | 0.48 g | |
| Phenylalanine | 1.6 g | |
| Tyrosine | 1.3 g | |
| Valine | 2 g | |
| Histidine | 1.3 g | |
| Fat | 36.6 g | |
| Monounsaturated | 15.6 g | |
| Polyunsaturated | 3.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3.2 g | |
| Saturated | 14 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 133 mg | |
| Calcium | 101 mg | 10% |
| Copper | 0.27 mg | 30% |
| Iron | 3.8 mg | 21% |
| Magnesium | 77.6 mg | 25% |
| Manganese | 0.66 mg | 37% |
| Phosphorus | 432 mg | 62% |
| Potassium | 933 mg | 20% |
| Selenium | 49.7 µg | 90% |
| Sodium | 792 mg | |
| Zinc | 2 mg | 25% |
| Thiamin (vitamin B1) | 0.63 mg | 57% |
| Riboflavin (vitamin B2) | 0.65 mg | 59% |
| Niacin (vitamin B3) | 17.1 mg | 122% |
| Pantothenic acid (vitamin B5) | 2.6 mg | 52% |
| Pyridoxine (vitamin B6) | 1.3 mg | 101% |
| Folate (vitamin B9) | 114 µg | 29% |
| Cobalamin (vitamin B12) | 0.5 µg | 21% |
| Choline | 137 mg | 32% |
| Vitamin A | 498 µg | 71% |
| Vitamin C | 17.2 mg | 23% |
| Vitamin D (D2 + D3) | 21.7 IU | 4% |
| Vitamin E | 1.7 mg | 12% |
| Vitamin K | 27.6 µg | 31% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.2 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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