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Main mealBalancedMediterraneanPoultry€€

Crispy Homemade Chicken Pie with Shortcrust Pastry and Leek

Name: Crispy Homemade Chicken Pie with Shortcrust Pastry and Leek
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 150 g Flour, bread, white, enriched, unbleached; 100 g Flour, spelt, whole grain; 125 g Butter, stick, unsalted; 1 pinch Salt, table, iodized; 1 piece Eggs, Grade A, Large, egg whole; 4 tbsp Water; 500 g Chicken, breast, boneless, skinless, raw; 2 piece Leeks, bulb and greens, root removed, raw; 2 medium Carrots, mature, raw; 200 g Mushrooms, white button; 100 g Peas, green, frozen, cooked, boiled, drained, without salt; 2 clove Garlic, raw; 350 ml Soup, chicken broth cubes, dry, prepared with water; 1 tbsp Oil, olive, extra virgin; 1 tbsp Flour, whole wheat, unenriched; 1 tsp Spices, thyme, dried; Salt, table, iodized

Prepare a top-notch chicken pie with shortcrust pastry, combining juicy pieces of chicken, aromatic leek, and a crispy wholegrain crust. An excellent choice for a balanced family lunch.

Prep time25 min

Cook time45 min

Total time70 min

Servings4

Recipe

For the shortcrust pastry

Flour, bread, white, enriched, unbleached150 gFlour, spelt, whole grain100 gButter, stick, unsalted125 gSalt, table, iodized1 pinchEggs, Grade A, Large, egg whole1 pieceWater4 tbsp

For the filling

Chicken, breast, boneless, skinless, raw500 gLeeks, bulb and greens, root removed, raw2 pieceCarrots, mature, raw2 mediumMushrooms, white button200 gPeas, green, frozen, cooked, boiled, drained, without salt100 gGarlic, raw2 cloveSoup, chicken broth cubes, dry, prepared with water350 mlOil, olive, extra virgin1 tbspFlour, whole wheat, unenriched1 tbspSpices, thyme, dried1 tspSalt, table, iodized

Pie dish (24-26 cm diameter)Large panRolling pinMixing bowl

Per servingTotal

Calories:705.6 kcal2822.2 kcal

Protein:43.2 g172.6 g

Carbohydrates:60.4 g241.6 g

Fiber:8.7 g34.9 g

Water:362.5 ml1450 ml

Fat:34.5 g137.8 g

Micronutrients

Sugar:7.4 g29.4 g

Saturated fat:17.5 g70.1 g

Cholesterol:204.6 mg818.4 mg

Sodium:483 mg1931.8 mg

Potassium:1084.3 mg4337.3 mg

Calcium:112.1 mg448.2 mg

Iron:6.4 mg25.4 mg

Magnesium:110.4 mg441.6 mg

Zinc:3 mg12.1 mg

Phosphorus:553.6 mg2214.2 mg

Vitamin C:6.4 mg25.6 mg

Vitamin A:513.8 µg2055 µg

Vitamin D:0.4 µg1.4 µg

Vitamin B12:0.2 µg0.8 µg

Instructions

1In a bowl, mix both types of flour and salt. Add cold butter and quickly rub together with your fingers into a breadcrumb-like mixture. Add cold water and quickly shape into a ball of dough. Wrap in foil and place in the refrigerator for at least 30 minutes.
2In a large pan, sauté the chicken in oil until lightly browned. Add the leek, carrot, and mushrooms. Cook for 5–8 minutes, until the vegetables soften. Add the garlic and thyme.
3Sprinkle the vegetables and meat with a spoonful of flour, stir, and gradually pour in the chicken stock. Cook over medium heat until the sauce thickens. Finally, stir in the peas and season with salt and pepper.
4Preheat the oven to 200 °C. Transfer the filling into a pie dish. Roll out the dough on a floured surface into a circle slightly larger than the dish.
5Cover the filling with the dough, pressing the edges firmly against the rim of the dish. Make a small slit in the center for steam to escape. Brush the dough with beaten egg.
6Bake for 30–35 minutes, or until the pastry turns golden brown. Let rest for 5 minutes before serving.

Nutritional benefits

Thanks to its high content of protein and dietary fiber from wholegrain flour, this meal helps maintain muscle mass and provides a long-lasting feeling of fullness.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.