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Make this affordable and heartwarming pot pie recipe using leftover roast chicken.
Olive oil, two tablespoons 130g of thinly sliced smoked streaky bacon 2 medium leeks, thinly cut, and 1 big banana shallot 1 smashed garlic clove 1-tablespoon plain flour 150ml dry white wine and 200g of leftover, shredded roast chicken 250 ml of leftover gravy or chicken stock 2-3 young thyme sprigs with the leaves removed Double cream, 50–75 ml. 375g of ready-rolled puff pastry, 2 tbsp of freshly cut flatleaf parsley beaten 1 medium free-range egg
Method In a big pan that has been heated with oil, cook the bacon for 5 minutes, or until it begins to crisp. Use a slotted spoon to remove. Leeks and shallots should be fried for 10 minutes, or until tender. Add the garlic and cook for a further two minutes. The remaining chicken, wine, stock, and thyme are added after the bacon has been added back to the pan and the flour has been stirred in. For 15 minutes, simmer covered after seasoning. Stir in the cream and parsley after allowing it cool.
Set the oven’s temperature to 200°C/fan180°C/gas 6. Lay out the crust and cut out 4 circles (or whatever fits your pie dishes) that will easily sit over each pie dish, keeping the trimmings. Then divide the pie mixture among 4 x 250 ml pie dishes. Place the dough circles on top of each pie plate after brushing the edges with slightly beaten egg.
35 to 40 minutes of baking. Serve with mashed potatoes and fresh veggies.
Oils from sunflower, olive, palm, coconut, flax, pumpkin, beet, almond, avocado, and pistachios are also available. All vegetable oils include vitamin E, and none contain cholesterol. However, everyone still possesses unique qualities, both good and bad. We’ll now discuss olive oil!
The ideal way to follow a diet is to consume whole foods without any preparation. It is a fantastic option for any other meal preparation, though.