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Autumn Harvest Chicken and Vegetable Pie
Autumn Harvest Chicken and Vegetable Pie

Autumn Harvest Chicken and Vegetable Pie
A hearty and nutritious chicken pie with seasonal vegetables, perfect for a balanced lunch.
Autumn Harvest Chicken and Vegetable Pie
Ingredients:
1
Servings
  • 300
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     mushroom
  • 2
    clove
     garlic
  • 50
    g
     whole wheat flour
  • 250
    ml
     chicken broth
  • 100
    ml
     milk
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
  • 150
    g
     puff pastry
Preparation Time: 60 minutes
Autumn Harvest Chicken and Vegetable Pie
Instructions:
  1. Preheat the oven to 200°C.
  2. Dice the chicken breast into bite-sized pieces.
  3. Heat olive oil in a pan over medium heat. Add diced chicken and cook until browned.
  4. Chop the onion, carrot, zucchini, and mushrooms. Add them to the pan with minced garlic and sauté until soft.
  5. Stir in whole wheat flour and cook for another minute.
  6. Gradually add chicken broth and milk, stirring continuously until the mixture thickens.
  7. Season with thyme, black pepper, and salt.
  8. Transfer the mixture into a pie dish.
  9. Roll out the puff pastry and cover the pie dish. Trim excess pastry and crimp the edges.
  10. Make a few slits on top of the pastry to allow steam to escape.
  11. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.
  12. Let it cool slightly before serving.
Nutrition Per Serving 1200 g Per 100g
Energy 800 kcal 67 kcal
Protein 50 g 4.2 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 80 g 6.7 g
Fat 40 g 3.3 g
  • 300
    g
     chicken breast
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     mushroom
  • 2
    clove
     garlic
  • 50
    g
     whole wheat flour
  • 250
    ml
     chicken broth
  • 100
    ml
     milk
  • 1
    tsp
     thyme
  • 1
    tsp
     black pepper
  • 1
    tsp
     salt
  • 150
    g
     puff pastry
1
Servings
0

Preheat the oven to 200°C.

Dice the chicken breast into bite-sized pieces.

Heat olive oil in a pan over medium heat. Add diced chicken and cook until browned.

Chop the onion, carrot, zucchini, and mushrooms. Add them to the pan with minced garlic and sauté until soft.

Stir in whole wheat flour and cook for another minute.

Gradually add chicken broth and milk, stirring continuously until the mixture thickens.

Season with thyme, black pepper, and salt.

Transfer the mixture into a pie dish.

Roll out the puff pastry and cover the pie dish. Trim excess pastry and crimp the edges.

Make a few slits on top of the pastry to allow steam to escape.

Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown.

Let it cool slightly before serving.

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