CHICKEN POT PIE (SOUP)
12 oz (340g) Boneless Chicken Breast 2 oz (57g) Puff Pastry Dough 2 Garlic Cloves 2 Bay Leaves 2 Celery Sticks 1 Small Bell Pepper 1 Zucchini 3.5 oz (100g) Carrots 3.5 oz (100g) Green Onions 3.5 oz (100g) Green Beans 1 oz (28g) Parsley 2 Tbsp Unsalted Butter 2 Tbsp Heavy Whipping Cream 1 Medium Egg 1 Fresh Lime Salt, Black Pepper Powder 1 Potato PREPARATIONS: 1- Chop the celery sticks, bell pepper and zucchini. 2- Cut the carrots in small pieces. 3- Dice the potato. 4- Dice the green onions and green beans. 5- Mince the parsley. 6- Beat the egg. DIRECTIONS: 1- Place chicken breast, garlic cloves and bay leave in a pot. 2- Pour in enough boiling water to cover the chicken breast. 3- Bring the water to a boil. 4- Remove the foam floating on the surface. 5- Cover the pot with a lid and continue simmering over medium heat for 15 to 20 minutes. 6- Melt butter in a separate pot. 7- Stir in chopped celery sticks, bell pepper, carrots and zucchini, and fry until the ingredients just start getting translucent. 8- Remove the chicken pot from stove. Remove the bay leaves. 9- Transfer the chicken breast to a working surface and tear the meat in small pieces using forks and place them back into the pot. 10- Mash the garlic cloves and drop them back in the pot. 11- Transfer the fried vegetable to the chicken pot and add in the diced potatoes. 12- Squeeze in a fresh lime. 13- Sprinkle a punch of salt and black pepper. 14- Use the left over melted butter and fry the diced green onions and green beans and transfer them to the chicken pot. 15- Add the minced parsley to the pot. 16- Stir and heat the pot for 10 to 15 minutes or until thickened. 17- Meanwhile, roll out puff pastry dough in a 5 inch square. 18- Back to the chicken soup, stir in heavy whipping cream. Continue the heat for a minute more and turn of the heat. 19- Take a small soup bowl, fill half way with chicken soup. 20- Lay the puff pastry dough over the soup bowl and egg brush the surface of the dough. 21- Preheat oven to 350º F (176º C), bake for 20 to 25 minutes or until the puff pastry puffs and is golden.
CHICKEN POT PIE (SOUP) CALORIES & NUTRITION VALUES
Chicken Pot pie is a great source of niacin. Niacin provides energy for the cells. It can also lower cholesterol. Chicken pot contains very high level of vitamin A and vitamin C. It contains 37 percent of vitamin A an adults body needs a day. It also contains about the same amount of vitamin C. It also contains considerable amounts of vitamin B6. During the cold season chicken pot pie can be very helpful in empowering our immune system. The energy from niacin on one hand and the extraordinary antioxidants (vitamin C, vitamin A and vitamin B6) and also the protein 8.8g of it on the other hand can boost up our body's defense mechanism considerably. 3.5 oz (100g) of Chicken pot pie has 117 calories (55 calories from fat). It contains 41mg of cholesterol (about 14 percent of the daily value). It is also a bit high in saturated fat (2.5g).
nutritional factsServing Size 100g
Amount Per Serving