CHICKEN POT PIE

protein 47.4g

carbs 47.2g

fat 17.4g

525.9calories

Ingredients:

150g White Meat boiled and shredded (Boneless Chicken breast, Turkey breast, Lean Pork)
1 teaspoon butter (7g)
50g onion, chopped
50g carrots, chopped
1 clove of garlic, minced
100g mushrooms
2 tablespoon flour
50ml water, warmed
100ml low-fat almond milk
40g puff pastry, defrosted
30g egg whites, lightly beaten
Salt and black pepper to taste

Instructions:

Heat the butter in a large sauté pan or pot over medium heat.
When it’s melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften for about 5 minutes.
Add the mushrooms and cook, stirring occasionally, for another 5 minutes.
Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour.
Slowly pour in the water, using a whisk to beat it in to help avoid clumping with the flour.
Once the water is incorporated, add the milk and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Season with salt and pepper.
Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6″ square.
pour chicken mixture onto an ovenproof bowl. Place a pastry square over the top of the bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it.
Brush the tops with the egg whites and bake until golden brown, about 25 minutes.

Nutrition Facts: