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Chicken Pot Pie

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

41.1g

Energy (kJ)

1450kJ

Energy (kcal)

347kcal

Carbohydrate incl. fibre (g)

17.4g

Carbohydrate excl. fibre (g)

13.4g

Sugar (g)

7.6g

Fibre (g)

4.0g

Fat (g)

12.0g

Saturated fat (g)

3.3g

Unsaturated fat (g)

4.3g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

176mg

Sodium (mg)

626mg

Salt (g)

1.56g

Vitamin A (IU)

12269IU

Vitamin C (mg)

10.3mg

Calcium (mg)

69mg

Iron (mg)

0.83mg

Potassium (mg)

505mg

Total

164.4g

5798kJ

1386kcal

69.6g

53.5g

30.6g

16.1g

48.0g

13.2g

17.3g

13.7g

3.6g

0.0g

705mg

2506mg

6.26g

49077IU

41.2mg

277mg

3.33mg

2021mg

  • 4 boneless, skinless chicken breast, cut into cubes
  • 15 ml extra virgin olive oil
  • 2 sprigs fresh rosemary, stalks removed
  • 2 cloves garlic, crushed
  • tsp white pepper, freshly ground
  • 500 ml water
  • 3 small carrots, peeled and finely chopped
  • 6 stalks celery, finely chopped
  • 8 baby onions
  • 1 Knorr chicken stock pot
  • 1 Knorr vegetable stock pot
  • 15 ml cream
  • 1 roll refrigerated pie pastry, rolled out lightly
  • 1 egg, beaten
  • corn flour