Preheat the oven to 475.
Over Medium High Heat Boil Carrots and Celery for 15 min, adding Potatoes and Peas the last 5 min. Drain, add Chicken and set aside.
Melt Butter in a pot, add Onions and cook until translucent; aprox 5 min. Add Flour and all the Spices to make a roux. Stir in Chicken Broth and Milk. Cook until thickened; aprox 10 min.
Divide Chicken mixture evenly into 4 - 16 oz ramekins, then pour the sauce over each, shaking to help sauce settle to the bottom.
For the Crust, mix all the dry ingredients, then right before you're ready to put in the oven, mix the wet together and add them and the Chives to the dry, mixing until just combined.
Divide dough evenly into 4 and shape to fit onto the ramekins. Top each.
Bake for 15 Min, brushing with melted butter the last 2.
Let sit 5 min before eating.
Use a drip pan, they may boil over in the oven
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1295g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1057 (54%)|
|Amt Per Serving||% DV|
|Total Fat 117.4g||157 %|
|Saturated Fat 71.8g||359 %|
|Monounsaturated Fat 33.6g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 372.8mg||115 %|
|Sodium 1923.9mg||66 %|
|Potassium 2583.4mg||68 %|
|Total Carbohydrate 173.1g||51 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 172g|
|Protein 58.4g||83 %|
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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: 1950
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