Need 4 cocottes. Sauté onions, celery and carrots in butter. Add the chicken and peas and heat thru.
Make a béchamel sauce which is a white sauce made from a roux (butter and flour) and milk. In a sauce pan, melt 3T of butter with 3T flour in order to make a roux, which is cooked under gentle heat while stirring with a whisk. As it is a white sauce, care needs to be taken not to brown the roux. Then heated milk is gradually whisked in, and the sauce is cooked until thickened and smooth. Add salt and pepper to taste. Pour this into the chicken and vegetables.
Cut a pre-made pie crust in quarters and push into the bottom of each of 4 cocottes. Pour in a quarter of the chicken mixture. Top with the second pie crust, also cut into quarters.
Place all cocottes on a baking sheet and bake 350F until bubbling, about 30min.
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|Serving Size: 1 (456g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 838 (61%)|
|Amt Per Serving||% DV|
|Total Fat 93.1g||124 %|
|Saturated Fat 30g||150 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 20.1g|
|Cholesterol 128.1mg||39 %|
|Sodium 1155.3mg||40 %|
|Potassium 560.6mg||15 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 90.2g|
|Protein 35.4g||51 %|
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Calories per serving: 1374
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