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.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 172 (49%)|
|Amt Per Serving||% DV|
|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 %|
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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: 353
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