Melt butter over medium, add onions and carrot and cook about 6 minutes. Add flour and 1/2 teaspoon salt; cook until mixture is pale golden and the texture of oatmeal, about 5 minutes.
Whisking constantly add broth. Bring to a boil about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture amoung 4 12 ounce baking dishes; refrigerate until room temperature about 20 minutes.
Preheat oven to 375. On floured surface, roll pastry to 1/8 inch thickness. cut into 4 equal squares with vents. In small bowl, lightly beat egg yolk with 1 teaspoon water; top pot pies with pastry and brush with egg. Refridgerate 15 minutes. Bake until pastry is golden and jucies are bubbling, about 35 minutes.
Option: Make one larger pie and bake 45 minutes to an hour.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 474 (65%)|
|Amt Per Serving||% DV|
|Total Fat 52.6g||70 %|
|Saturated Fat 23g||115 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 7g|
|Cholesterol 239.5mg||74 %|
|Sodium 581mg||20 %|
|Potassium 511.3mg||13 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.3g|
|Protein 37.1g||53 %|
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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: 731
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