Chicken Pot Pie
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 350 F (176 C), bake for 20 to 25 minutes or until the puff pastry puffs and is golden.Read More
Chicken Pot pie 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).Read More
Tahchin Morgh (CHICKEN)
- 1.5 Cups Rice
- 1 Small Onion
- 1/2 lb (226g) Boneless Chicken
- 1 Tsp Zafran (saffran)
- Salt, Ground Chili Pepper
- 1/4 Cup Oil
- 4 Egg Yolks
- 10 oz (283g) Plain Yogurt
- 3 Tbsp Dried Barberries (Zereshk)
1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.
1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.