Chicken and Bacon Pot Pie (Diet)

Ingredients

• 725g raw skinless chicken breast
• 50g raw lean back bacon, visible fat trimmed
• 250g fresh mushrooms
• 150g onions — staple
• 250ml pasteurised trim milk
• 250ml prepared beef stock (not concentrate) — staple
• 20g plain flour — staple
• 15ml Worcestershire sauce — staple
• 2g dried thyme — staple
• 180g puff pastry, rolled thin for a top crust
• 200g fresh broccoli florets
• 200g fresh carrots
• 200g fresh green beans
• 5ml neutral oil, MEASURED TOTAL for all cooking — staple
• 2g salt and black pepper, measured/to taste

Add this — Thanja

• 85g puff pastry, rolled thin for a top crust
• 55g grated household hard cheese

Quantities are for HER TWO serves of the four-serve batch. Keep separate from Declan’s portions. Adds per Thanja serve: ~281 kcal, 19.7g fat, 17.4g carbs.

Method

1. Heat oven to 210°C. Cut raw breast into small cubes and dice trimmed raw back bacon; do not use cold cooked/rotisserie chicken.
2. Brown bacon and chicken in the measured oil, then add mushroom and onion and soften. Add finely chopped broccoli, carrot and beans with a little stock and cook until tender.
3. Whisk flour into cold trim milk, pour into the pan with remaining stock, Worcestershire and thyme, and simmer until a thick gravy coats the filling and all meat reaches 75°C. Milk gravy replaces sour cream.
4. Transfer to a shallow pie dish, cover with the measured pastry rolled thin, cut steam vents and brush with a little water. Bake 25–35 minutes until the lid is golden and filling piping hot.
5. Serve four equal portions of pie with the vegetables cooked inside; no additional side salad.
6. Divide the shared base into four equal portions. Cook the listed extra starch separately (or in two separate ramekins for pies/lasagne), and add all Add this (Thanja) items only across her two portions. Heat cooking cream, cheese and any sauce extras thoroughly; fully cook any egg. No extra ingredients or unmeasured oil beyond those listed.

Notes

- Keeps a real puff-pastry top and bacon flavour. Fresh breast replaces precooked chicken; a skim-milk gravy replaces sour cream. Her extra pastry can be baked as a separate lid strip and her cheese melted into her hot filling. - Original serves 4; this variant makes four. Declan: estimated 558 kcal, 54.8g protein, 19.2g fat and 43.5g carbs per serve, INCLUDING the served carb, every sauce/coating and all measured oil. - Thanja’s base plus add-on is approximately 838 kcal/serve, at least the 830 kcal full-plate comparison used for this original. Add-ons supply both fat and carbohydrate. Original estimates and ambiguous portion sizes are approximate; this is not an individual pregnancy calorie prescription. - Nutrition is estimated from RAW meat, DRY rice/pasta or explicitly cooked noodle weights, and drained canned weights. Raw breast assumes 23g protein/100g; trimmed pork 21g/5g fat; lean beef mince 21.5g/5g fat. Brands, cuts, sauce sugar and pack labels vary; recheck purchased labels and recalculate before quoting precise macros. No fat-draining calorie credit is assumed. - Cook at least 212.5g whole vegetable ingredients per serve into the meal or roast on its tray; no side salad, fresh herbs, premixed vegetables, mayo, aioli or sour cream. Keep raw meat separate, cook meat to 75°C and all vegetables through; never use precooked meat as the main protein. - Cool leftovers promptly in shallow containers, refrigerate/freeze promptly, and reheat piping hot throughout. Freeze portions not needed within two days. Rice requires prompt cooling too. Use pasteurised dairy, heat cheese/cream sauces thoroughly and cook egg fully set. - Parent protein alternatives remain possible, but these quantities/macros use the listed lean cut. Reprice all eligible options and recalculate portions, fat and calories for any swap; no lamb or unrequested steak.