Joe Wicks Chicken Pie Recipe

Introduction

Ingredient

• 1 tbsp olive oil
• 1 onion, peeled and diced
• 2 garlic cloves, peeled and finely chopped
• 2 carrots, peeled and diced
• 2 celery sticks, diced
• 400g cooked chicken, shredded
• 1 tbsp flour
• 300ml chicken stock
• 1 tsp thyme leaves
• 1 tsp rosemary leaves
• 1 tbsp Dijon mustard
• 100g frozen peas
• 1 sheet of puff pastry
• 1 egg, beaten
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200C/180C fan/gas 6.
2. Heat the olive oil in a large frying pan over a medium heat.
3. Add the onion and garlic and fry for 2 minutes.
4. Add the carrots and celery and fry for another 5 minutes.
5. Add the shredded chicken and stir to combine.
6. Sprinkle the flour over the mixture and stir well.
7. Pour in the chicken stock and stir until the mixture thickens.
8. Add the thyme leaves, rosemary leaves, and Dijon mustard and stir well.
9. Stir in the frozen peas and season with salt and pepper to taste.
10. Transfer the mixture to a pie dish and set aside.
11. Roll out the puff pastry on a floured surface until it's large enough to cover the pie dish.
12. Place the pastry over the pie dish and trim the edges.
13. Make a small hole in the center of the pastry to allow steam to escape.
14. Brush the pastry with beaten egg.
15. Bake in the oven for 25-30 minutes or until the pastry is golden brown and crisp.
16. Remove from the oven and allow to cool for 5 minutes before serving.

Nutrition

Each serving of Joe Wicks' chicken pie contains:

• Calories: 371
• Protein: 24g
• Carbohydrates: 23g
• Fat: 20g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 4g
• Sodium: 362mg

This chicken pie is a great way to get your protein and vegetable intake for the day. It's also a healthier alternative to store-bought pies as it contains no preservatives or additives.

Conclusion