company worthy
Crust
1. Cut
butter
into
16
small
pieces
and
place
in
mixing
bowl.
2. Using
hands,
combine
butter
and
flour
until
crumble--like.
3. Add
oregano,
then
add
ice
water
and
mix
with
a
fork
until
dough
starts
to
come
together
and
a
ball
starts
to
form.
4. Roll
dough
into
a
ball,
wrap
in
plastic
wrap
and
store
in
fridge
for
at
least
one
hour.
Dough
can
be
stored
up
to
three
days.
1. Roll
out
crust
on
a
floured
surface
into
a
1/8--inch
thick
circle
or
square,
depending
on
size
of
baking
dish.
Set
aside.
[Note:
You
will
need
a
thin
crust
in
order
to
cook
quickly.
Any
shape
is
fine.
It
is
used
as
a
loose
crust
to
be
placed
on
top.]
2. In
a
large
skillet,
melt
olive
oil
on
medium
heat.
Add
the
onions,
carrots,
and
celery,
and
cook
until
the
onions
are
translucent,
about
5
minutes.
Add
chicken,
stir
to
combine,
and
cook
for
5
minutes
or
until
chicken
starts
to
brown.
3. Stir
in
flour
and
cook
for
two
minutes.
4. Stir
in
broth
to
temper
heat.
Pour
in
the
milk
and
quickly
stir.
Add
sage
leaves,
salt
and
pepper.
5. Pour
into
a
medium
baking
dish.
Gently
cover
with
prepared
crust.
Poke
a
few
small
slits
in
crust.
6. Bake
at
350
degrees
for
30
minutes,
or
until
crust
is
crisp
and
pot
pie
is
bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (544g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 606 | ||
Calories from Fat: 188 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20.9g | 28 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 224mg | 69 % | |
Sodium 14924.7mg | 515 % | |
Potassium 1103.8mg | 29 % | |
Total Carbohydrate 24.2g | 7 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 19.7g | ||
Protein 77.9g | 111 % | |
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: 606
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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