Chicken Vegetable Boats

Total time: 2hr
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 578 Kcal, 30g Protein, 65g Carbohydrates, 17g Fat


  • Dough
  • 350 g peasant flour
  • 1 tsp. salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2.5 dl lukewarm water
  • Topping
  • 300 g frozen mixed vegetables, defrosted
  • a little pepper
  • 0.25 tsp. salt
  • 2 chicken breasts (approx. 300 g), cut into 1-cm-wide strips
  • 180 g crème fraîche with herbs
  • 1 bunch parsley, finely chopped
  • a little peasant flour to dust

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  • Dough

    Mix the flour, salt and yeast in a bowl. Add water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hour until double in size.
  • Topping

    Season the vegetable mixture. Season the chicken strips with salt and mix with 3 tbsp of crème fraîche. Mix the remaining crème fraîche with the parsley. Halve the dough and, on a surface lightly dusted with flour, roll out the pieces of dough to an oval approx. 5 mm thick. Place on an oven tray lined with baking paper, dust the edges with a little flour. Spread the parsley & crème fraîche over the pastry bases, right to the floured edge. Distribute the vegetable mix and chicken strips over the top. Bake for approx. 20 mins. in the lower half of an oven preheated to 220°C.
  • Dazu passt:

    JaMaDu Salatmischung.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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