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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Carrots - diced and blanched; 1 c Frozen sweet peas; 8 c Hot chicken stock; Cornbread Crust; 6 tb Flour; 1 ds Tabasco sauce; 2 tb Butter; 1 c Potato - diced and blanched; Salt and pepper; 1 ts Salt; 3 tb olive oil; 1 1/2 c milk; 4 c Chicken - cooked and diced; 1 1/2 c Flour; 2 tb Baking Powder; 3 tb Sugar; 2 Eggs; 1/4 c Canola oil; 1 Onion - chopped; 1 1/2 c White cornmeal

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INGREDIENTS

1 c Carrots - diced and blanched
1 c Frozen sweet peas
8 c Hot chicken stock
Cornbread Crust
6 tb Flour
1 ds Tabasco sauce
2 tb Butter
1 c Potato - diced and blanched
Salt and pepper
1 ts Salt
3 tb olive oil
1 1/2 c milk
4 c Chicken - cooked and diced
1 1/2 c Flour
2 tb Baking Powder
3 tb Sugar
2 Eggs
1/4 c Canola oil
1 Onion - chopped
1 1/2 c White cornmeal

Servings

INSTRUCTIONS

Directions: Pot Pie - Preheat oven to 450 degrees. In a saucepot, heat the oil and butter. saute the onion until wilted. Add the flour and mix well. Add the heated stock, slowly, whisking well. When smooth, let simmer for 1-2 minutes. Season with salt and pepper. To assemble the pot pie, combine the chicken, peas, carrots and potato. Place mixture in a 3 quart casserole dish. Pour sauce mixture over. Crust - Combine all dry ingredients in bowl and then add the wet ingredients and mix well. Pour over the pot pie filling and bake for 25 minutes or until golden brown.

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Nutrition

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Serving Size: 1 Serving (3614g)
Recipe Makes: 1 servings

Calories: 5115
Calories from Fat: 1560 (30%)

Amt Per Serving		% DV

	Total Fat 173.3g	231 %
	Saturated Fat 44.6g	223 %
	Monounsaturated Fat 78.4g
	Polyunsanturated Fat 33.2g
Cholesterol 2240.9mg		690 %
Sodium 6163mg		213 %
Potassium 4087mg		108 %
Total Carbohydrate 708g		208 %
	Dietary Fiber 30.6g	122 %
	Sugars, other 677.5g
Protein 176.9g		253 %
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.

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Calories per serving: 5115

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