Try this Gluten free chicken/ turkey pot pie recipe, or contribute your own.
Suggest a better descriptionLine 9x9x2 greased pan with rolled out pie crust. Cook at 400 for 15mins. Remove from oven and set aside.
Heat butter in large sauce pan over medium high heat.
Add onions and celery, season with pepper, and cook, stirring, for 2 minutes.
Stir in cornstarch. Continue stirring for 3-4 minutes to make a blond roux.
Stir in the chicken stock. Bring to a boil.
Reduce heat to medium-low and simmer until sauce begins to thicken.
Stir in half and half, continue to cook for another 4 minutes.
Stir in potatoes, carrots, peas, turkey, and parsley. Season with salt and pepper.
Pour filling in pie crust.
Place second crust over the filling. Crimp edges cut vents in top crust. Place on baking sheet
Bake at 400 for 25-30 minutes until crust is lightly brown.
Instead of second crust you can use instant mash potatoes as a topper. Preparing the same way.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2743g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3001 | ||
Calories from Fat: 1602 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 178g | 237 % | |
Saturated Fat 83.8g | 419 % | |
Monounsaturated Fat 59.6g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 636.6mg | 196 % | |
Sodium 2485.8mg | 86 % | |
Potassium 4957mg | 130 % | |
Total Carbohydrate 205.4g | 60 % | |
Dietary Fiber 34.9g | 140 % | |
Sugars, other 170.5g | ||
Protein 145.8g | 208 % | |
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: 3001
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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