Try this Chicken Pot Pie recipe, or contribute your own.
Suggest a better description1) Allow puff pastry to thaw at room temperature and then gently unfold.
2) In a large pot, melt butter over medium high heat.
3) Add onion, celery, carrot, and salt and saute until onions are translucent and vegetables start to get tender.
4) Sprinkle flour over vegetables and cook for 1-2 minutes.
5) Gradually whisk in milk, heavycream and chicken base, and bring to a slow boil.
6) Simmer gently over medium heat until sauce begins to thicken (5 minutes).
7) Turn heat to low, and add chicken, peas and thyme.
8) Preheat oven to 400 degrees.
9) Pour chicken mixture into a 9x9 baking dish.
10) Cut puff pastry into 12 equal strips, using fold lines as a guide.
11) Lay puff pastry strips over chicekn mixture, weaving it together to form a lattice pattern.
12) Using a pastry brush, brush egg onto the top of the puff pastry.
13) Bake for 30-35 minutes. The top of the puff pastry will be a deep golden brown color.
14) Cool for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (804g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1215 | ||
Calories from Fat: 708 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.6g | 105 % | |
Saturated Fat 41.6g | 208 % | |
Monounsaturated Fat 25.8g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 293mg | 90 % | |
Sodium 792.2mg | 27 % | |
Potassium 1986.2mg | 52 % | |
Total Carbohydrate 67.4g | 20 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 66.3g | ||
Protein 60.9g | 87 % | |
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: 1215
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