lunch

Chicken and Leek Pie with Roasted Vegetables

Name: Chicken and Leek Pie with Roasted Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 300 g chicken breast; 200 g leeks; 200 g puff pastry; 300 ml chicken stock; 30 g plain flour; 25 g butter; 150 g carrots; 150 g parsnips; 200 g potatoes; 15 ml olive oil; 5 g fresh thyme; 1 piece egg

Flaky pastry pie filled with tender chicken and leeks, served with roasted root vegetables

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high-protein

Prep 25mCook 35mTotal 60m

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Chicken and Leek Pie with Roasted Vegetables is a lunch recipe ready in about 60 minutes. Each serving has approximately 1096 kcal, 80g protein, 119g carbs, 30g fat. It fits a high-protein diet.

Instructions

Preheat oven to 200°C. Cut chicken into chunks and season
Slice leeks and sauté in butter until soft
Add chicken and cook until sealed, then sprinkle with flour
Gradually add stock, simmer until thickened. Add thyme
Transfer to pie dish, cover with pastry, brush with beaten egg
Meanwhile, chop vegetables, toss with oil, and roast for 30 minutes
Bake pie for 25-30 minutes until golden
Serve hot with roasted vegetables

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