Try this PPG chicken pot pie recipe, or contribute your own.
Suggest a better description1step) heat butter in sauce pot then add flour , make a light roux
2step) in a large Roundo sauté onions, carrots , mushrooms ,
3 step) add garlic and herbs
4step heat both , stock and cream and milk , slowly whisk into roux
5step) add to vegetables and bring to simmer , rinse frozen peas , drain, then add to pot pie sauce
6 step) add hot sauce , worcestreshire , pepper and salt
7step) add polled chicken , cook for 5 minutes
8step) check seasoning and adjust
Mini Fry Pan, 7-1/2 oz., 4" dia. x 1-1/4"H
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 257 | ||
Calories from Fat: 183 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61.8mg | 19 % | |
Sodium 142.5mg | 5 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.3g | ||
Protein 2.8g | 4 % | |
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: 257
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