Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
30
High
Nutrition per serving
Calories738.1 kcal (37%)
Total Fat32.3 g (46%)
Carbs58.8 g (23%)
Sugars12.2 g (14%)
Protein51.1 g (102%)
Sodium754.8 mg (38%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
650gskinless boneless chicken breasts
cut into chunks
1onion
peeled and chopped
3celery sticks
chopped
3carrots
peeled and chopped into 1cm pieces
1 tspdried thyme
320gready-rolled puff pastry
leave to come to room temperature for 15 minutes
1egg
lightly beaten
75gplain flour
300mlchicken stock
made with a cube is fine
300mlwhole milk
150gfrozen peas
sea salt
freshly ground pepper
black pepper
Instructions
Step 1
1. Preheat the oven to 200°C fan/220°C/Gas Mark 7.
Step 2
2. Heat the oil a large, deep frying pan over a medium heat. Add the chicken and cook for 5 minutes, turning occasionally, until browned all over.
Step 3
3. Add the onion, celery, carrots and thyme to the pan.
Step 4
Season with salt and pepper and cook for 10 minutes, stirring occasionally.
Step 5
4. Meanwhile, unroll the sheet of puff pastry and cut out whatever shapes you fancy (or cook it in one large sheet, although this will take a little longer). Place on a baking sheet lined with baking paper (you can use the sheet of paper that the pastry comes on) and brush the pastry with the beaten egg. Bake for 10-15 minutes, until golden and crisp.
Step 6
To finish cooking the pie filling, when the chicken and vegetables are cooked stir in the flour and mix until everything is coated. Add the stock, milk and peas and cook for 10 minutes, stirring until the sauce has thickened and everything is heated through.
Step 7
Arrange the cooked pastry shapes on top of the creamy chicken and vegetables, then serve.
Notes
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Delicious
Easy
Kid-friendly
One-dish
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