Try this Chicken Potpies with Puff Pastry recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Cook shallot in oil in a large pot over medium heat until soft, about 4 minutes.
Add carrot, parsnip, and potato. Cook until soft, about 10 minutes.
Add wine; simmer until reduced by half, about 2 minutes.
Add stock; bring to a boil. Add chicken and thyme. Cook for 2 minutes. Season with salt and pepper.
Add cornstarch mixture and cream. Bring to a simmer; cook until thick, about 5 minutes.
Divide mixture among four 6-ounce ramekins; top with pastry. Brush with egg. Cut a hole into each to vent. Bake on a baking sheet until golden, 12 to 14 minutes.
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Serving Size: 1 Serving (421g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 431 | ||
Calories from Fat: 185 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 144.4mg | 44 % | |
Sodium 369.5mg | 13 % | |
Potassium 813.4mg | 21 % | |
Total Carbohydrate 25g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 23.7g | ||
Protein 34.1g | 49 % | |
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: 431
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