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Suggest a better descriptionSource: "What Can I Bring" Southern Food For any Occasion
Preheat oven to 425. Bring the water, carrots, potato, onion, and peas to a boil in a 2-quart saucepan over medium-high. Reduce the heat, cover, and cook until crisp tender, about 10 minutes. Drain well and set aside. Lightly grease a 3-quart baking dish.
Melt the butter in the same saucepan over medium. Add the flour, and cook, stirring constantly, until the mixture is golden brown, about 5 minutes. Slowly add the chicken broth, cream, salt, pepper, thyme and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.
Place the chicken in the prepared dish. Top with the cooked vegetables and cream sauce; gently stir to combine. Place the pastry over the top of the filling; flute the edges, and cut slits in the top of the pastry for the steam to escape. Bake until golden brown, 25-30 minutes.
I used both pie crusts so whole casserole was covered. Trimmed edges. I used canned peas, but recipe calls for fresh or frozen.
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Serving Size: 1 Serving (637g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1110 | ||
Calories from Fat: 657 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73g | 97 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 28.8g | ||
Polyunsanturated Fat 14.4g | ||
Cholesterol 383.2mg | 118 % | |
Sodium 509.2mg | 18 % | |
Potassium 1128.1mg | 30 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 13.5g | ||
Protein 93.3g | 133 % | |
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: 1110
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