Try this Chicken Pot Pie #1 recipe, or contribute your own.
Suggest a better description1. To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. 2. In a small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough forms. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. 3. To prepare the filling, place chicken in a 2 quart casserole. 4. In large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saute until browned and the liquid evaporates, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine. 5. In a medium saucepan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. 6. Preheat oven to 400 degrees. 7. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. 8. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze. 9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm. FROM "GREAT AMERICAN HOME BAKING" CARDS From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 402 | ||
Calories from Fat: 171 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19g | 25 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 182.9mg | 56 % | |
Sodium 549.2mg | 19 % | |
Potassium 474.3mg | 12 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 21.9g | ||
Protein 32.3g | 46 % | |
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: 402
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