Try this Chicken pot pie recipe, or contribute your own.
Suggest a better descriptionAdd chicken to stock pot, add fresh carrots, potatoes, celery, and onion (large pieces) and enough chicken stock to cover lightly with a portion of spices, reserve the rest. Bring to a boil, reduce to a simmer and allow to cook until chicken is falling off the bone. Monitor an adjust liquid if it gets to low. about 2 to 2.5 hours.
Remove chicken and set aside to cool. Saute onions, celery, green pepper, red pepper, mushrooms, and garlic in butter. remove and set aside. In the same pan add the sherry, a bit of stock, and the milk. Whisk in flour and thicken. Incorporate rest of seasonings in to mix and add in the cream of chicken soup. Strain chicken broth and put back into pot. Add frozen vegetables and bring to a boil. Allow them to cook until Lima beans are tender about an hour.
Debone chicken and pull into small bites. Double check for bones after the first pass. Lightly salt and pepper the chicken.
Using a slotted spoon or a strainer basket scoop vegetables into soup mix, add saute mix, and chicken. Add about a cup of the stock Scoop the mix into the pie shell making sure it rise slightly above rim especially in the center. sprinkle half the parsley on top of each pie. Add the top shell. crimp it in place , do an egg wash, and puncture with a fork. Repeat for second pie. Place on a cookie sheet and bake at 350 for 45 min.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 340 | ||
Calories from Fat: 53 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 43.7mg | 13 % | |
Sodium 739.7mg | 26 % | |
Potassium 398.9mg | 10 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 48.5g | ||
Protein 18.3g | 26 % | |
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: 340
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