Monday, October 13, 2014

Classic Chicken Pot Pie



  • Nutritional Info:
  • For pastry Puff of one pie:
  • Calories
    170
    Total Fat
    6g
    Sat. Fat
    0g
    Cholest.
    0mg
    Sodium
    145mg
    Carb.
    24.5g
    Fiber
    0g
    Sugars
    1g
    Protein
    4g
  • For 10 oz Filling:
  • Calories
    181
    Total Fat
    4.1g
    Sat. Fat
    0.9g
    Cholest.
    82.6mg
    Sodium
    121.8mg
    Carb.
    15.3g
    Fiber
    2.6g
    Sugars
    4.4g
    Protein
    21g

  • Ingredients:

  • 1 teaspoon unsalted butter / Coconut oil
    1 cup yellow onion, minced
    1 cup celery, thinly sliced
    1 cup carrots, diced medium
    2 tablespoons all-purpose flour
    2 cups chicken broth
    2 cups  green beans, trimmed and cut into 1-inch pieces
    10 oz  Chicken Thighs / Breasts ( I Like chicken Breasts are good for pie)
    Salt and pepper
    1 sheet thawed puff pastry
    1 beaten egg
  • Garlic Cloves - 2 minced
  • 1 tbsp cornstarch (use if needed to thicken the stock)

Method:

1.In a large saucepan, add 1/2 tsp coconut oil over medium-high. Add Chicken Thighs or Breasts and brown them on both sides ,then add 2 cups water and let it boil and cook the chicken until tender.Use the stock from this so you can avoid extra calorie from using extra stock.If you have left over cooked meat you can use that too,In that case use stock as we don't have to cook the chicken again. 



2.Remove chicken and cut it to bite size pieces.Reserve the stock.


3.Now in the same pan add 1/2 teaspoon oil ( I am keeping oil little to save calories but you can add extra butter or oil for extra tastiness,In this recipe we are going to make a roux by sauteing flour in butter or oil.Normal concept is to add equal quantities of flour and oil but if you use less oil ,just make sure you don't burn flour,other that that its ok.For me it turned out to be ok eventhough i used 2 tbsp of flour for 1/2 tsp of oil.

3.Add onion, celery,garlic and carrots and cook until onion is translucent(dont add green beans we dont want to overcook them,we will add it finally), about 4 minutes. Add flour and cook till raw smell is gone, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Now Stir in green beans and cut chicken and season with salt and pepper.In this stage for me the green beans and chicken didnt get fully covered in sauce so i dissolved a tbsp of cornstarch in water and add it now,to help thicken the stock as i added some extra stock after adding green beans and chicken to cover them.





4.Divide filling in ramekins ,as halloween is approaching i filled them in my halloween themed bowl. Roll out 1 sheet puff pastry and cut them to fit ramekins / bowls. Cut a small X in center of each to vent, then place on top of filling. Brush with beaten egg. 








5.Bake at 375 degrees until filling is bubbling and crust is golden, 30 to 40 minutes.For me it took 45 min.



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