Photo: Priscilla Du Preez
The ultimate makeover: Chicken pie
14 ingredients
30 min + 45 min
Serves 4
openrecipes
Angela Nilsen reinvents a classic recipe to make chicken pie a healthy choice for you
Estimated Nutrition (whole recipe, rough)
273
Calories
34g
Protein
4g
Fat
20g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450ml chicken stock , from a cube (I use Kallo, organic)
- 100ml white wine
- 2 garlic cloves , finely chopped
- 3 thyme sprigs
- 1 tarragon sprig, plus 1 tbsp chopped tarragon leaves
- 225g carrots , cut into batons
- 4 skinless chicken breasts , 500g/1lb 2oz total weight
- 225g leeks , sliced
- 2 tbsp cornflour , mixed with 2 tbsp water
- 3 tbsp crème fraîche
- 1 heaped tsp Dijon mustard
- 1 heaped tbsp chopped flat-leaf or curly parsley
- 70g filo pastry (I used three 39 x 30cm sheets)
- 1 tbsp rapeseed oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes