From Cuisine at Home Magazine, Issue 104, April 2014
Preheat oven to 400.
For the crust, whisk together 2 cups flour, 1 tablespoon thyme, 1 tablespoon garlic, baking powder, baking soda and 1/2 teaspoon salt.
Cut in cubed butter until pea-sized. Stir in buttermilk just until all flour is moistened. Transfer mixture to an 8-inch cast iron skillet. With dampened fingers, pat the dough into the bottom and partway up the sides of the skillet. Bake crust 12-15 minutes. With a spoon, press the crust down to make a well in the center.
For the filling, saute carrots, mushrooms and onions in 3 tablespoons butter in a large saute pan over medium-high heat until mushrooms release their liquid and it evaporates.
Add 1 tablespoon thyme, 1 tablespoon garlic and green beans; cook 2 minutes.
Stir in 3 tablespoons four to coat vegetables; cook 2 minutes over medium heat. Whisk in milk and cook filling until slightly thickened, 8 minutes. Stir in chicken, parsley and lemon juice; season with salt and pepper.
Spoon filling into crust and bake 15-20 minutes. Let pie stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 353 | ||
Calories from Fat: 172 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 11.8g | 59 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 51.3mg | 16 % | |
Sodium 621.5mg | 21 % | |
Potassium 392.5mg | 10 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 35g | ||
Protein 8.5g | 12 % | |
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: 353
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