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Mini Chicken Pot Pies

recipe 25 min
Total 404 Kcal 17 g protein 67 g carbs 8 g fat

Ingredients for serving

  • 7.5 g Lemon juice, raw 0.25 x fl oz (30.5g)
  • 2 g Oil, olive, salad or cooking 0.5 x tsp (4.5g)
  • 0.8 g Salt, table 0.13 x tsp (6g)
  • 13.8 g Egg white beaten 0.25 x piece (55g)
  • 0.3 g Spices, pepper, black 0.06 x tsp (2.1g)
  • 123 g Milk, reduced fat, fluid, 2% .. 0.5 x cup (246g)
  • 2.5 g Unsalted butter
  • 1.3 g Basil, fresh 0.25 x tbsp, chopped (5.3g)
  • 0 g Spices, sage, ground 0.25 x tsp (0.7g)
  • 11.3 g All-Purpose Flour
  • 62.5 g shredded leftover chicken 0.5 x cup (125g)
  • 41 g roasted root vegetables 0.5 x 1 side (82g)

Instructions

  • Set the oven temperature to 425 degree Celsius. Start rolling out the puff pastry of uniform thickness and then cut them into rounds so that they can easily fit into ovenproof bowls. Keep these bowl in the fridge covered.
  • Place a saucepan over medium heat and melt some butter in it. Then add little flour and whisk the ingredients for a minute.
  • Now slowly add milk and whisk simultaneously under simmer condition.
  • Once the mixture has uniformly thickened, start adding lemon juice, pepper, salt, basil, vegetables and chicken. Transfer this mixture evenly across the ovenproof bowls. Top each of these bowls using pastry. While doing so, gently press the edges of the bowl to form a seal. Now use egg white for brushing the top layer of the pastry.
  • Now arrange the pot pies over a baking sheet and bake them until they turn golden brown. Serve immediately.