Heart-Healthy Homemade Chicken Pastry
Indulge in the comforting flavors of our Heart-Healthy Homemade Chicken Pastry, a guilt-free twist on a classic favorite! This delicious recipe features tender bites of boneless, skinless chicken breast, simmered with vibrant vegetables like carrots, celery, and peas in a savory low-sodium chicken broth. Wrapped in a golden, whole wheat pastry crust, this dish offers a wholesome blend of protein, fiber, and nutrients. The subtly crispy top, brushed with egg white, adds an elegant shine, while fragrant thyme and fresh parsley brighten every bite. Perfect for family dinners or meal prep, this lightened-up chicken pastry brings hearty satisfaction without compromising on health. Ready in just over an hour, it's a must-try for anyone seeking a nutritious comfort food classic.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 cups Whole wheat flour
- 4 tablespoons Olive oil
- 2 cups Low-sodium chicken broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Frozen peas
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 0.5 cup Low-fat milk
- 2 teaspoons Baking powder
- 1 teaspoon Thyme, dried
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
- 1 large Egg white
Instructions
Preheat the oven to 375°F (190°C).
Cut chicken breasts into bite-sized pieces. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add chicken and sauté until browned and cooked through, about 7-10 minutes. Remove from pan and set aside.
In the same skillet, add another tablespoon of olive oil. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes or until vegetables are tender.
Return the chicken to the skillet. Stir in the low-sodium chicken broth, peas, thyme, salt, and pepper. Bring to a simmer and reduce heat to low, allowing to simmer for 15 minutes.
To make the pastry, combine whole wheat flour and baking powder in a large bowl. Add 2 tablespoons of olive oil and mix until crumbly.
Stir in the low-fat milk gradually until the mixture forms a dough. Roll out the dough on a floured surface until it is about 1/4 inch thick.
Transfer the chicken mixture to a 9-inch pie dish. Cover with pastry dough, trimming any excess and sealing the edges.
Beat the egg white with 1 tablespoon of water and lightly brush the top of the pastry. This will give it a shiny finish.
Place the pie dish in the oven and bake for 25-30 minutes or until the pastry is golden brown.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 241.0 g | 88% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 31.8 g | ||
| Protein | 164.6 g | 329% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 498 mg | 38% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3501 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
