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Nutrition info

AmountPer 400g serving
  • Calories840
  • Protein20 g
  • Fat55 g
  • Saturated fat14 g
  • Carbohydrates62 g
  • Fibre3 g
  • Sugars7 g
  • Cholesterol80 mg
  • Sodium860 mg
% Daily ValuePer 400g serving
  • Potassium14
  • Calcium6
  • Iron25
  • Vitamin A70
  • Vitamin C10
  • Vitamin B619
  • Vitamin B1219
  • Folate17
  • Magnesium
  • Zinc21
Food prep tip

Individual Lemony Pot Pies

  • Dinner
  • Thigh
Prepping25min
Cooking90min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 20 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Individual Lemony Pot Pies

Step by step

1

Preheat the oven to 350°F (175°C).

2

In a large non-stick skillet heat olive oil over medium heat. Add the chicken and cook until no longer pink on the outside, about 6 minutes. Remove the chicken from the skillet and add the celery and carrots; sauté for 8 minutes until softened.

3

Add the lemon zest, thyme and cayenne pepper. Season with salt and pepper.

4

Add the butter. Once melted add the flour and stir until toasted, about 2 minutes. Whisk in the wine until there are no lumps of flour. Add the stock, chicken and peas. Season with salt and pepper. Bring a boil, and then remove from the heat.

5

Grease the inside of the aluminum tin and dust lightly with flour.

6

Lightly flour a clean surface and roll out the dough until it is 1/8 of an inch thick. Cut out 8-7 inch circles. Line the bottom of the aluminum tins with a dough round, don’t worry if there is a small overlap. Prick the bottom and place them into the oven for 10 minutes.

7

Remove and divide the pot pie filling between pastries. Top with remaining dough rounds. Crimp or seal the edge of the dough in a decorative way. Make a small hole in the top of the crust using a sharp knife to allow steam out. Wrap the edges of each pot pie with tin foil to prevent burning.

8

Place the pot pies back into the oven and bake for 40 minutes. Remove foil and bake for an additional 10-15 minutes until the entire crust is golden.

9

Let the pies rest for 10 minutes before serving.