Try this Chicken Pot Pye - Cock N Bull Part 1 of 3 recipe, or contribute your own.
Suggest a better descriptionPlace chicken in a pot and cover with cold water, 40 oz. Cook chicken 10 minutes after it boils. Remove chicken and reserve broth. Cool chicken 10 minutes and pick off from bone. Dice in to 1/2 inch cubes and refrigerate. Continue to cook broth until there is about 24 oz. left. Reserve for sauce. Slice carrot and blanch in hot water for 3 minutes, cool in ice water. Reserve. Heat supreme sauce with diced chicken. Place in individual casserole dishes. Add three potatoes per, add 1 oz. peas, and a couple slices of carrot. Top with pie crust. Brush top with beaten egg. Bake 350 degrees until golden brown. Serves 4. Courtesy of the "Cock n Bull" Posted to MC-Recipe Digest V1 #851 by Bill Webster
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (34g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 26 | ||
Calories from Fat: 1 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.2mg | 1 % | |
Potassium 51.3mg | 1 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 3.1g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.