Nutritional Chart
Calories: 394 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 18 g
- 20 g
- 35 g
Ingredients Needed for Chicken and Potato Pot Pie
For the chicken-veggie mixture:
2 ounces of butter
1 medium onion, minced
1 large carrot, diced
1 medium potato, cubed
1 medium celery stick, chopped
10 ounces of chicken breast, cubed
5 ounces of frozen green beans, thawed
1 teaspoon dried thyme
pepper
salt
½ cup flour
1 cup chicken stock
2 tablespoons of heavy cream
For the dough:
1 ½ cups of flour
2 ounces of butter
salt
1 teaspoon baking powder
¾ cup milk
1 cup cheddar, grated (for the topping)
1 yolk, whisked
How to Make Chicken and Potato Pot Pie
For the chicken-veggie mixture:
- Melt the butter in a saucepan over low heat. Add the onion. Cook and stir until tender.
- Add the carrot and potato and stir them in. Do the same for the celery and cubed chicken breast. Cook and stir until the chicken meat changes color.
- Add the green beans, season with thyme, pepper, and salt, then stir in. Do the same for the flour.
- Add the chicken stock and heavy cream, stir them in and simmer for 15 minutes. Set aside.
For the dough:
- Add the flour, butter, and baking powder to a blender. Season with salt and start mixing. Gradually add the milk in the process. Mix until you have a dough.
- Dust the work surface with flour and place the dough on it. Flatten it using the rolling pin.
- Cut the flattened dough into discs using a 3-inch cookie cutter. We’ve got 8 of them.
- Transfer the chicken-vegetable mixture to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Spread it evenly.
- Top with grated Cheddar and dough discs. Coat these with the whisked yolk. Bake for 40 minutes at 350⁰F/175⁰C.