Try this Slow Cooker Chicken Pot Pie recipe, or contribute your own.
Suggest a better descriptionSource: HGTV Magazine
1. in a 5–6-quart slow cooker, whisk together the wine, flour, 1/2 cup water, and 1/2 tsp. each of salt and pepper.
2. Add the carrots, celery, onion, and chicken and toss to combine. Cook, covered, until the chicken is cooked through and easily pulls apart, 6-7 hours on low or 4-5 hours on high.
3. When the chicken has 30 minutes left to cook, heat oven to 400 degrees. Cut the puff pastry into 8 rectangles and place on a parchment-lined baking sheet. Brush with the egg and bake until puffed and golden brown, 20-25 minutes.
4. Gently fold the peas and dill into the chicken and vegetables and cook, covered, until heated through, about 3 minutes.
5. Spoon into bowls, sprinkle with additional dill if desired, and top with the puff pastry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 208 | ||
Calories from Fat: 58 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 94.1mg | 29 % | |
Sodium 170.1mg | 6 % | |
Potassium 344.3mg | 9 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 9.3g | ||
Protein 24.6g | 35 % | |
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: 208
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