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Description
The secret to a good chicken pie recipe is good chicken – and keeping it simple. A lot of people use puff pastry for chicken pie but in my opinion it’s not as traditional and it doesn’t eat as well. This recipe is very simple. If you buy the pastry (and let’s be honest, why wouldn’t you?) that’s dinner for four in an hour and a half.
Ingredients
US|METRIC
8 SERVINGS
- 1 Knorr Chicken Stock Pot
- 4 chicken breasts
- 2 leeks
- 10 grams butter
- 1 egg
- 1 shortcrust pastry (sheet, ready to use)
- 500 mL semi-skimmed milk
- 25 grams flour
- 25 grams butter
- 1 chicken (Knorr, or Vegetable Stock Pot)
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Directions
- 1. Pre-heat the oven to 200°C, Gas Mark 4.
- Prepare 500ml of béchamel (white sauce) until creamy. Note when making béchamel, you can use Vegetable Stock Pot or Chicken Stock Pot – it’s your choice
- Chop the white parts of the leeks. Keep the pieces quite large so they have some texture. Otherwise they just disappear in the sauce.
NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol235mg78% |
Sodium440mg18% |
Potassium1030mg29% |
Protein66g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A15% |
Vitamin C6% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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